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Almond Chicken Casserole


Course : Casseroles
Serves: 4-6
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Ingredients:


5 cups diced chicken -- (boned, skinned)

1/2 cup low fat/no fat mayonaise

1/2 cup plain low fat yogurt

1 can low fat cream mushroom soup

2 cups reduced fat / no fat chicken broth

3/4 tablespoons white pepper

1 tablespoons salt

2 tablespoons lemon juice

3 tablespoons chopped onion

6 cups cooked rice

8 ounces sliced water chestnuts

1 1/2 cups sliced almonds

1 cup chopped celery

2/3 cup promise or margerine

3 cups corn flakes
 

Preparation / Directions:


Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, and celery together. Put into a large buttered casserole dish. Mix 1/2 cup almonds, the Promise 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. **NOTE** This dish refrigerates well and freezes well so it can be perparted ahead and stored.

2 Kitchen's say:
  (4 1/4 1/2 Stars!)
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