2 c. cooked, boned, chopped chicken
1 1/2 c. cooked wild rice
1 c. low-fat yogurt
1 can cream of mushroom soup, undiluted
1 sm. onion, chopped fine
1/2 c. water chestnuts, sliced thin
1/2 c. slivered almonds
1 c. crushed crackers tossed in 4 tbsp. melted butter

Mix the first 6 ingredients together and place in 12x12 inch baking dish. Bake at 350 degrees 40-45 minutes.

Sprinkle top of casserole with crackers and almonds. Return to oven until top is browned.