Crunchy Chicken And Rice
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
- Servings: 10
- 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
Recipe
- 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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