Email to Dawn       

Recipe Categories: Greybird2's HOME PAGE5ingredorless APPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BrownBag CakeMixRecipes CAKESandPIES Camping CANDY Canning CASSEROLES COOKIES CrescentRoll CROCKPOT DESSERTS EasyKidRecipes EGGS ETHNIC FallRecipes FISHandSEAFOOD FiveorLess FreezerMeals FrozenDesserts FrozenMeatballs FRUIT Gifts Ham IndoorGrill JiffyMix Lamb LowCarb MadewithCampbell39ssoup MainDishPie MARINADES Mealinminutes MEATS Mexican Microwave Muffins NewMexican OrientalNoodle PASTA PCRecipes PIZZA Pork Potluck POULTRY QuickCookin RealSimple Rotisserie SALADandDRESSING Salmon SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SuperEasyRecipes Teaparty VEGETABLES WeightWatcher

Almond Chicken Casserole




Source of Recipe


Di at Kitchen Link


Recipe Introduction


**NOTE** This dish refrigerates well and freezes well so it can be perpared ahead and stored.




List of Ingredients





5 cups Diced chicken (boned -- skinned)
1/2 cup Mayonaise
1/2 cup Plain yogurt
1 can Cream mushroom soup
2 cups Chicken broth
3/4 tablespoon White pepper
1 tablespoon Salt
2 tablespoons Lemon juice
3 tablespoons Chopped onion
4 cups Cooked rice
8 ounces Can sliced water chestnuts
1 1/2 cups Sliced almonds
1 cup Chopped celery
2/3 cup Butter
3 cups Corn Flakes


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.

Mix 1/2 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

--------------------------------------------------------------------------------


Recipe