Almond Chicken Casserole

5 skinless, boneless chicken breasts

1/2 cup mayonnaise

1/2 cup plain yogurt

1 (10.75 ounce) can condensed cream of mushroom soup

2 cups chicken broth

2 1/4 teaspoons ground white pepper

1 tablespoon salt

2 tablespoons lemon juice

3 tablespoons chopped onion

4 cups cooked white rice

1 (8 ounce) can water chestnuts

1 cup sliced almonds

1 cup chopped celery

1 cup butter

3 cups cornflakes cereal

1/2 cup sliced almonds

Preheat oven to 350°F.

In a large bowl combine the diced chicken, mayonnaise, yogurt, soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of sliced almonds, and celery.

Mix well.

 

Place mixture in a lightly greased 9x13" 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.