Chicken Rice Casserole With Toasted Almonds

• 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 350u0b0 for 45 minutes. Uncover; sprinkle with remaining almonds. Bake 5-10 minutes longer or until heated through.

long grain rice, chicken broth, water, condensed cream, milk, onion, worcestershire sauce, salt, chicken breast, celery, almonds

Taken from www.tasteofhome.com/recipes/chicken-rice-casserole-with-toasted-almonds/ (may not work)