• 5 skinless, boneless chicken breasts
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups chicken broth
• 2 1/4 teaspoons ground white pepper
• 1 tablespoon salt
• 2 tablespoons lemon juice
• 3 tablespoons chopped onion
• 4 cups cooked white rice
• 1 (8 ounce) can water chestnuts
• 1 cup sliced almonds
• 1 cup chopped celery
• 1 cup butter
• 3 cups cornflakes cereal
• 1/2 cupsliced almonds

Directions

1. Preheat oven to 350°F (175°C).
2. In a large bowl combine the diced chicken, mayonnaise, yogurt, soup, broth, white pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of sliced almonds, and celery.
3. Mix well.
4. Place mixture in a lightly greased 9x13" Baking dish.
5. In a medium bowl combine the butter or margarine, corn flakes cereal and 1/2 cup sliced almonds.
6. Mix together and top the casserole with this mixture.
7. Bake in the preheated oven for 35 to 45 minutes.