Chicken Rice Casserole

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 cups uncooked long grain rice
• 2 (14 1/2 ounce) cans chicken broth
• 1/2 cup water
• 2 (10 3/4 ounce) cans condensed reduced-fat cream of chicken soup, undiluted
• 2 cups nonfat milk
• 1 tablespoon dried onion flakes
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 4 cups cubed cooked chicken breasts
• 2 cups chopped celery
• 3/4 cup sliced almonds, divided

Recipe

• 1 in a large saucepan, bring the rice, broth and water to a boil.
• 2 reduce heat; cover and simmer for about 15 minutes or until the liquid is absorbed and the rice is tender.
• 3 meanwhile, in a large bowl, combine the soup, milk, onion, worcestershire sauce, salt (and 1/2 teaspoon pepper, if desired).
• 4 stir in the chicken, celery, 1/2 cup almonds and rice.
• 5 transfer to a 13-in.x 9-in. baking dish coated with nonstick cooking spray.
• 6 cover and bake at 350 degrees for 45 minutes.
• 7 uncover; sprinkle with remaining almonds.
• 8 bake 5-10 minutes longer or until heated through.