Almond Chicken Casserole

Last weekend my mom was in town spending some quality time with me.  We had spend the day out and about on Sunday and I realized I had nothing planned for dinner.  Luckily, we were at Super Target and I have an All Recipes app on my phone.  It took me less than 5 minutes to find this recipe and all of the ingredients I needed for it.  Oh how I love technology! Since the recipe makes TONS, I cut it in half.  It still provided lots of food for hubs and I.  Next time I make it, it will probably be for a get together.  

Ingredients

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

Directions

1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
4. In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
5. Bake 35 to 45 minutes in the preheated oven, until lightly browned.