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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Tuck leftover Thanksgiving turkey (or chicken) into this creamy, comforting casserole from Shirley Robb. Chopped celery and toasted nuts add flavor and crunch, notes this Republic, Washington cook. Ingredients:
2 cups uncooked long grain rice |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1/2 cup water |
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
2 cups fat-free milk |
1 tablespoon dried minced onion |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
4 cups cubed cooked chicken breast |
2 cups chopped celery |
3/4 cup sliced almonds, toasted, divided |
Directions:
1. In a large saucepan, bring the rice, broth and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
2. Meanwhile, in a large bowl, combine the soup, milk, onion, Worcestershire sauce and salt. Stir in the chicken, celery, 1/2 cup almonds and rice. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
3. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining almonds. Bake 5-10 minutes longer or until heated through. Yield: 10 servings.
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