2 cups cooked chicken
2 - 3 stalks celery, cut up and sautéed
1 medium onion, sautéed
1 - 10 oz box frozen peas, defrosted
1 can water chestnuts
1 cup mayonnaise
2 Tbsp lemon juice
1 tsp salt & pepper
1/3 cup flour
2 cups chicken broth
2 cups cooked rice
1/4 cup margarine
1/2 cup sliced almonds
Preheat over to 350º. Grease a 13x9x2 inch pan.
Combine onion, chicken, celery and uncooked peas in a large bowl. Stir in
mayonnaise, salt & pepper. Mix well. Melt margarine in medium sauce pan. Stir in
flour. Gradually add chicken broth. Stir until smooth and thick. Pour sauce over
chicken mixture. Mix in rice. Spoon into pan. Put almonds all around top.
Bake 45 minutes. Fluff center when done.