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.