Almond Chicken Casserole

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Almond Chicken Casserole

main dish, poultry, casseroles

5 cup diced chicken (boned, skinned)
1/2 cup mayonaise
1/2 cup plain yogurt
1 can cream mushroom soup
2 cup chicken broth
3/4 tablespoon white pepper
1 tablespoon salt
2 tablespoon lemon juice
3 tablespoon chopped onion
4 cup cooked rice
8 oz can sliced water chestnuts
1 1/2 cup sliced almonds
1 cup chopped celery
2/3 cup butter
3 cup 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 **NOTE** This dish refrigerates well and freezes well so it can be perparted ahead and stored.