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| 5 Tasse | Diced chicken (boned, skinned) |
| 1/2 Tasse | Mayonnaise |
| 1/2 Tasse | yogurt plain |
| 1 Dose | Cream mushroom soup |
| 2 Tasse | chicken broth |
| 3/4 Esslöffel | white pepper |
| 1 Esslöffel | salt |
| 2 Esslöffel | lemon juice |
| 3 Esslöffel | onion chopped |
| 4 Tasse | rice cooked |
| 8 x ca. 30 g | Can sliced water chestnuts |
| 1 1/2 Tasse | Almonds sliced |
| 1 Tasse | celery chopped |
| 2/3 Tasse | butter |
| 3 Tasse | Cornflakes |
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Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together. Put into a large buttered casserole dish. Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 degree F oven for 35-45 minutes. Serves 4-6 **Note** This dish refrigerates well and freezes well so it can be perparted ahead and stored.
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