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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. 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.
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