Crunchy Chicken and Rice

Submitted by BeansnRice

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 10

ingredients

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

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.