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Almond chicken casserole

Ingredients: 5 Cup(s) Diced chicken 1/2 Cup(s) Mayonaise 1/2 Cup(s) Plain yogurt 1 Can(s) Cream mushroom soup 2 Cup(s) Chicken broth 3/4 Tablespoon(s) White pepper 1 Tablespoon(s) Salt 2 Tablespoon(s) Lemon juice 3 Tablespoon(s) Chopped onion 4 Cup(s) Cooked rice 8 Ounce(s) Can sliced water chestnuts 1 1/2 Cup(s) Sliced almonds 1 Cup(s) Chopped celery 2/3 Cup(s) Butter 3 Cup(s) Corn flakes Directions: 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. 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. 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 **NOTE** This dish refrigerates well and freezes well so it can be perparted ahead and stored.
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