Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

I went through about 110 recipes to make sure this wasn't a duplicate - and it's not! It's from Taste of Home's Light & Tasty 2007 Cookbook. I haven't tried it yet but I plan to try wild rice instead of long grain when I do.

Ingredients Nutrition

Directions

  1. Bring the rice, broth and water to a boil in a large saucepan.
  2. Cover and simmer for 15-18 minutes (until liquid is absorbed and rice is tender); over low heat.
  3. In a large bowl, combine soup, milk, onion, Worcestershire and salt.
  4. Add the chicken and celery and 1/2 cup of almonds.
  5. Add the rice when it is done.
  6. Pour into a 13" X 9" X 2" baking dish coated in cooking spray.
  7. Cover and bake at 350 degrees for 45 minutes.
  8. Uncover, add remaining almonds on top and bake an additional 5 - 10 minutes.

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