1/2-cup mayonnaise
1/2-cup plain
yogurt
1 can cream of
mushroom soup
2 cups chicken
broth
3/4-tablespoon
white pepper
1-tablespoon salt
2 tablespoons lemon
juice
3 tablespoons
chopped onion
2 cups uncooked
rice
8 oz can slice
water chestnuts
1-1/2 cups sliced
almonds
1 cup chopped
celery
2/3-cup butter
3 cups corn flakes
Cook the chicken
breast and cut into cubes. Meanwhile
cook the rice according to package. Mix
all of the ingredients except butter, corn flakes and save 1/2-cup almonds. Put mixture into greased 2-quart casserole
dish. Mix the remaining almonds, corn
flakes and butter and top the casserole.
Bake at 350 degrees for 35 minutes.
Serves 8.