Chicken Rice Casserole

Submitted by DesertRose15

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 8

ingredients

• 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

directions

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.

Reviews

[youngdovefarm]

This was a wonderful "healthy" recipe - I didn't add the salt and never missed anything. It was terrific! Thanks so much for posting.

 

[Chef-slim]

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.

 

[ColCadsMom]

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!

 

[kitty.rock]

I buggered this up when making it -- I only used 1 cup of rice instead of 2...BUT it was still AWESOME. We loved the almonds, that really gave it some texture. I also used a mixture of wild and red rice. This had a really great flavor, and the more I ate it, the better every bite tasted. Thanks DesertRose15 for the great recipe - into the KEEPER cookbook it goes. Made for Fall 2008 PAC.