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Chicken Rice Casserole with Toasted Almonds Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 50 min. YIELD:10 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1-1/4 cups equals 334 calories, 7 g fat (1 g saturated fat), 49 mg cholesterol, 660 mg sodium, 41 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.