Lemon-Almond Chicken Casserole

2 cups cooked chicken
1 cup sautéed mushrooms
1 cup sliced water chestnuts
2 cups Lemon Sauce (see below)

Cut chicken into fairly large pieces and place in shallow baking dish. Sprinkle sautéed mushrooms over chicken and top with water chestnuts. Pour lemon sauce over all and sprinkle with slivered almonds. Bake at 375 degrees until thoroughly heated and almonds are browned. Serves 4 to 5.

Lemon Sauce

1 ½ cups chicken broth
1 T. butter
2 T. cornstarch
¼ cup cold water
2 egg yolks
Juice and grated zest of 1 lemon

Heat broth and butter in small, deep pan. Mix cornstarch and water together until smooth and stir slowly into broth. Cook 5 minutes stirring constantly. Beat egg yolks until frothy and add to juice and zest. Temper mixtures by stirring a little of the hot liquid into the lemon/egg mixture, then pour slowly back into heated pan.