Categories: Poultry, Casseroles, Main dish 
      Yield: 6 servings 
  
      5 c  Diced chicken 
           - (boned, skinned) 
    1/2 c  Mayonaise 
    1/2 c  Plain yogurt 
      1 cn Cream mushroom soup 
      2 c  Chicken broth 
    3/4 tb White pepper 
      1 tb Salt 
      2 tb Lemon juice 
      3 tb Chopped onion 
      4 c  Cooked rice 
      8 oz Can sliced water chestnuts 
  1 1/2 c  Sliced almonds 
      1 c  Chopped celery 
    2/3 c  Butter 
      3 c  Corn flakes 
  
  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.