Almond Chicken Casserole

5 cups diced, skinless, boneless chicken breast meat
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10 & 3/4 oz.) can condensed cream of 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
1 (8 oz.) can sliced water chestnuts
1 cup sliced almonds
1 cup chopped celery
1 cup butter or margarine
3 cups corn flakes cereal
1/2 cup sliced almonds

Preheat the oven to 350 degrees F.

In a large bowl, combine the diced chicken, mayonnaise, yogurt, soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup sliced almonds and celery. Mix well. Place mixture in a lightly greased 9-by-13-inch baking dish.In a medium bowl, combine the butter or margarine, corn flakes cereal and 1/2 cup sliced almonds. Mix together and top the casserole with this mixture. Bake in the preheated oven for 35 to 45 minutes. Servings: 6
 

Thanks Mary