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Ingredients
- 700g/11⁄2lb chicken, boned, skinned and diced
- 200ml/7fl oz mayonnaise
- 200ml/7fl oz Greek-style yogurt
- 400g/14oz canned mushroom soup
- 450ml/3⁄4pt chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons chopped onion
- 350g/12oz cooked rice
- 225g/8oz canned sliced water chestnuts
- 225g/8oz slivered almonds
- 175g/6oz celery, chopped
- 100g/4oz butter
- 150g/5oz cornflakes
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Mix the chicken, mayonnaise, yogurt, soup, stock, lemon juice, onion,
rice, water chestnuts, half of the almonds and the celery together.
Season with salt and pepper. Put in a large casserole dish. - Mix the remaining almonds with the butter and cornflakes, and use this
mixture to top the casserole. Bake in the oven for 35–45 minutes.
Serve hot
