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| 5 Tasse | Chicken, Boned, Skinned & Diced |
| 1 Tasse | celery chopped |
| 1/2 Tasse | mayonnaise |
| 8 x ca. 30 g | Water chestnuts sliced |
| 1 Esslöffel | salt |
| 1 Tasse | Almonds sliced |
| 2/3 Tasse | butter |
| 2 Tasse | chicken broth |
| 1/2 Tasse | Almonds sliced |
| 4 Tasse | rice cooked |
| 1/2 Tasse | yogurt plain |
| 2 Esslöffel | lemon juice |
| 3/4 Esslöffel | White pepper ground |
| 3 Esslöffel | Onion chopped |
| 3 Tasse | Cornflakes |
| 1 Dose | Cream of Mushroom Soup |
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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.
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