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Ingredients Jump to Instructions ↓

  1. 5 cups Diced chicken (boned, skinned)

  2. cup Mayonaise

  3. cup Plain yogurt

  4. 1 can Cream mushroom soup

  5. 2 cups Chicken broth

  6. tablespoon White pepper

  7. 1 tablespoon Salt

  8. 2 tablespoons Lemon juice

  9. 3 tablespoons Chopped onion

  10. 4 cups Cooked rice

  11. 8 ounces Can sliced water chestnuts

  12. 1 1/2 cup Sliced almonds

  13. 1 cup Chopped celery

  14. cup Butter

  15. 3 cups Corn flakes

Instructions Jump to Ingredients ↑

  1. I like chicken & I like almonds. When I can find a recipe that combines both that usually means I am going to enjoy the concoction.

  2. This one does both and I do enjoy it! You too! Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together. Put into a large buttered casserole dish.

  3. Mix ½ cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 degree F oven for 35-45 minutes. Serves 4-6 **NOTE** This dish refrigerates well and freezes well so it can be perparted ahead and stored.

  4. Source: Don Houston

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