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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I went through about 110 recipes to make sure this wasn't a duplicate - and it's not. I haven't tried it yet but I plan to try wild rice instead of long grain when I do. 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.
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