Total Time
1hr
Prep 20 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Heat oven to 350°F degrees.
  2. Mix chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 C. almonds, and celery together.
  3. Put into a lg. buttered casserole dish.
  4. Mix remaining almonds, butter, and corn flakes together and top casserole with mixture.
  5. Bake for 35-45 minutes.
Most Helpful

5 5

This was a very tasty casserole! I didn't have corn flakes so I used 1 cup of corn flake crumbs in it's place. Also, I didn't have any plain yogurt so I subsituted sour cream in it's place. This made a very large casserole. I think it would serve more like 6 to 8 people or more(assuming that you'd serve something besides the casserole. :o) ). I think that this would be a good casserole to take to a pot luck dinner due to the high calorie count - I don't think that my jeans could take it if I made it just for myself again. LOL. I liked the various textures in this recipe and I will definitely make this again and share it with my skinny friends!

4 5

I cut the amounts back a lot, and it still barely fit in my largest casserole and gave us enough for six servings. This was really different, but tasty. Something I'll probably make again when I find myself with way too many almonds like I did this weekend.

4 5

I made several adjustments to this recipe to reduce the fat and calories and it is still really good. I used light mayo, fat-free yogurt and reduced fat soup. I reduced the corn flakes to 1 cup and used 4 tbsp melted butter which I drizzled on top of the almond and crumb mixture. I am taking this to a pot luck today and can't wait to see how people like it.