This casserole is great for a dinner party. The flavors are different and exciting.
|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|
Preheat oven to 350 degrees F.
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.
Place mixture in a lightly greased 9x13-inch baking dish.
In a medium bowl combine the butter or margarine, corn flakes cereal and 1/2 cup sliced almonds.
Mix together and top the casserole with this mixture.
Bake in the preheated oven for 35 to 45 minutes.
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