Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/2 cup mayonnaise1/2 cup sour cream2 tablespoons chopped onion2 tablespoons lemon juice1 teaspoon salt1/2 teaspoon white pepper5 cups cubed cooked turkey3 cups cooked rice4 celery ribs, chopped1 can (8 ounces) sliced water chestnuts, drained1 cup sliced almondsTopping:1-1/2 cups crushed Ritz crackers (about 40 crackers)1/3 cup butter, melted1/4 cup sliced almonds
Preparation
In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.
