Almond Chicken Casserole I

Something of a chicken salad casserole, with rice, almonds, celery, and water chestnuts in a mayonnaise dressing. The almond and corn flake topping provides additional crunch. Bake ahead, as this freezes well.

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Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.

In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.

Bake 35 to 45 minutes in the preheated oven, until lightly browned.

Almond Chicken Casserole I

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