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.
- 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
- 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.
- 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.
- 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.
Originally published as Chicken Rice Casserole in Light & Tasty December/January 2007, p19
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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