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Chicken Rice Casserole with Toasted Almonds

Total Time

Prep: 30 min. Bake: 50 min.


10 servings

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


  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.

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  • bereitbach
    Jan 27, 2012

    This casserole wasn't bad, but I didn't think it was anything great. It was very easy which I appreciated. I left out the almonds and used minced onion on top of the casserole instead. I also halved the recipe for my small family. I used brown rice and cooked 1 cup rice with 1 cup chicken broth and 1 cup water. I really don't think I'll make this again.

  • baumsa
    Jul 7, 2010

    This recipe was so easy and delicious! My husband and I both thoroughly enjoyed it. Since there are only two of us, I halved it and it worked out perfectly (still cooked for 45 minutes in the oven to make the top a little crispy). I also cooked my chicken in the crock pot all day and shredded it instead of cubing it. Wonderful and highly recommended!

  • sandyeverson
    Sep 22, 2008

    No comment left