| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 5 | c | Chicken, Boned, Skinned & Diced |
| 1 | c | Celery, Chopped |
| 1/2 | c | Mayonnaise |
| 8 | oz | Water Chestnuts, Sliced |
| 1 | tb | Salt |
| 1 | c | Almonds, Sliced |
| 2/3 | c | Butter |
| 2 | c | Chicken Broth |
| 1/2 | c | Almonds, Sliced |
| 4 | c | Rice, Cooked |
| 1/2 | c | Plain Yogurt |
| 2 | tb | Lemon Juice |
| 3/4 | tb | White Pepper, Ground |
| 3 | tb | Onion, Chopped |
| 3 | c | Corn Flakes |
| 1 | cn | Cream of Mushroom Soup |
INSTRUCTIONS
Preheat the oven to 350 degrees. Combine the chicken, mayonnaise, yogurt, cream of mushroom soup, chicken broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, the first measure of almonds and the celery together in a large, well buttered casserole dish. Mix the second measure of almonds, butter and corn flakes together. Sprinkle the mixture over the top of the casserole. Bake for 35 to 45 minutes. Serve hot. Posted to EAT-L Digest 12 November 96 Date: Tue, 12 Nov 1996 09:39:22 -0800 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
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