Prep 30 mins
Cook 50 mins
This is from Light & Tasty magazine. I use long grain & wild rice. I omit the salt and add black pepper for extra flavor. If I have leftover turkey, I'll substitute it for the chicken. This is a family-pleasing, lowfat dish.
- 2 cups uncooked long grain rice
- 2 (14 1/2 ounce) cans chicken broth
- 1⁄2 cup water
- 2 (10 3/4 ounce) canscondensed 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
- In a large saucepan, bring the rice, broth and water to a boil.
- Reduce heat; cover and simmer for about 15 minutes or until the liquid is absorbed and the rice is tender.
- Meanwhile, in a large bowl, combine the soup, milk, onion, Worcestershire sauce, salt (and 1/2 teaspoon pepper, if desired).
- Stir in the chicken, celery, 1/2 cup almonds and rice.
- Transfer to a 13-in.x 9-in. baking dish coated with nonstick cooking spray.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover; sprinkle with remaining almonds.
- Bake 5-10 minutes longer or until heated through.
This was a wonderful "healthy" recipe - I didn't add the salt and never missed anything. It was terrific! Thanks so much for posting.
We really like this recipe it has been on the menu several times over the last few months - it's easy and satisfying. I have use wild rice and long grain rice or brown rice and long grain rice. We leave out the almonds, the kids just objected too much. I did not mind the almonds on top but the almonds mixed into the dish was less apealing to me.
Wonderful! I I halved the recipe for the 4 of us. I used homemade stock from the chicken breasts I cooked for the recipe. My only real change was to use mixed vegetables in place of the celery because I didn't have any, so I used cream of celery soup so I wouldn't lose the original flavors of the dish. This certainly will go into our permanent rotation!