Ingredients: (Almond Chicken Casserole)
5 cups diced chicken — (boned, skinned) 1/2 cup low fat/no fat mayonaise 1/2 cup plain low fat yogurt 1 can low fat cream mushroom soup 2 cups reduced fat / no fat chicken broth 3/4 tablespoons white pepper 1 tablespoons salt 2 tablespoons lemon juice 3 tablespoons chopped onion 6 cups cooked rice 8 ounces sliced water chestnuts 1 1/2 cups sliced almonds 1 cup chopped celery 2/3 cup promise or margerine 3 cups corn flakes
Directions: (Almond Chicken Casserole)
Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, and celery together. Put into a large buttered casserole dish. Mix 1/2 cup almonds, the Promise 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. **NOTE** This dish refrigerates well and freezes well so it can be perparted ahead and stored.