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Chicken Rice Casserole

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“This is from Light & Tasty magazine. I use long grain & wild rice. I omit the salt and add black pepper for extra flavor. If I have leftover turkey, I'll substitute it for the chicken. This is a family-pleasing, lowfat dish.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, bring the rice, broth and water to a boil.
  2. Reduce heat; cover and simmer for about 15 minutes or until the liquid is absorbed and the rice is tender.
  3. Meanwhile, in a large bowl, combine the soup, milk, onion, Worcestershire sauce, salt (and 1/2 teaspoon pepper, if desired).
  4. Stir in the chicken, celery, 1/2 cup almonds and rice.
  5. Transfer to a 13-in.x 9-in. baking dish coated with nonstick cooking spray.
  6. Cover and bake at 350 degrees for 45 minutes.
  7. Uncover; sprinkle with remaining almonds.
  8. Bake 5-10 minutes longer or until heated through.

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