Chicken Rice Casserole

10 Servings
100% would make this recipe for Chicken Rice Casserole again.

Each serving = 334 calories, 7 g fat, 2 g fiber

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Chicken Rice Casserole recipe as Favorite
Recipe look good to you?

Chicken Rice Casserole Ingredients

2 cup Long grain rice uncooked	1 teaspoon Worcestershire sauce
29 ounce Chicken broth reduced fat, reduced sodium	1/2 teaspoon Salt
1/2 cup Water	4 cup Chicken breast cubed, cooked
22 ounce Cream of Chicken Soup reduced fat, reduced sodium	2 cup Celery chopped
2 cup Skim milk	3/4 cup Almonds sliced, divided
1 tablespoon Onion dried, minced

Instructions for Chicken Rice Casserole

In a large saucepan, bring the rice, broth and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until the liquid is absorbed and the rice is tender.

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 13x9 baking dish coated with cooking spray.

Cover and bake at 350 degrees for 45 minutes. Uncover; sprinkle with remaining almonds. Bake 5-10 minutes longer or until heated through.

Main Ingredient: ChickenCuisine: American