Chicken Almond Casserole - cooking recipe

Ingredients

1/4 c. chopped onions
1/2 c. chopped celery
2 Tbsp. butter or margarine
1 can condensed mushroom soup
1 c. chicken broth
2 Tbsp. lemon juice
2 Tbsp. soy sauce
2 Tbsp. cornstarch
2 c. diced cooked chicken
1/2 c. slivered almonds
1 tsp. salt
1/2 tsp. pepper

Preparation

Saute onion and celery in butter until tender.
Stir in soup and chicken broth; heat until boiling.
Combine cornstarch, lemon juice and soy sauce; mix until smooth.
Add to soup mixture.
Cook over low heat, stirring constantly, until thick.
Add chicken, almonds, salt and pepper; mix well.
Put in casserole.
Can be refrigerated for several days.
Just before serving, place in a 350\u00b0 oven until heated through.
Serve over rice.
This is excellent for a meal that must be prepared ahead of time.