Almond chicken casserole
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.