Almond Chicken Casserole

This casserole is great for a dinner party. The flavors are different and exciting.

Almond Chicken Casserole

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    5 cups diced, skinless, boneless chicken breast meat 3 tablespoons chopped onion
    1/2 cup mayonnaise 4 cups cooked rice
    1/2 cup plain yogurt 1 (8-ounce) can sliced water chestnuts
    1 (10 3/4-ounce) can condensed cream of mushroom soup 1 1/2 cup sliced almonds
    2 cups chicken broth 1 cup chopped celery
    3/4 tablespoon white pepper 1 cup butter or margarine
    1 tablespoon salt 3 cups corn flakes cereal
    2 tablespoons lemon juice


    Prep: 1 hour 25 min (85 mins) Total:
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    • 1

      Preheat oven to 350 degrees F.

    • 2

      In a large bowl combine the diced chicken, mayonnaise, yogurt, soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of sliced almonds, and celery.

    • 3

      Mix well.

    • 4

      Place mixture in a lightly greased 9x13-inch baking dish.

    • 5

      In a medium bowl combine the butter or margarine, corn flakes cereal and 1/2 cup sliced almonds.

    • 6

      Mix together and top the casserole with this mixture.

    • 7

      Bake in the preheated oven for 35 to 45 minutes.

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