Crunchy Chicken and Rice

• 2 cups long grain rice, uncooked
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 12 cup water
• 2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of chicken soup
• 2 cups nonfat milk
• 1 tablespoon dried onion flakes
• 1 teaspoon Worcestershire sauce
• 12 teaspoon salt
• 4 cups cooked chicken breasts, cubed
• 2 cups celery, chopped
• 34 cup sliced almonds, divided

1. Bring the rice, broth and water to a boil in a large saucepan.
2. Cover and simmer for 15-18 minutes (until liquid is absorbed and rice is tender); over low heat.
3. In a large bowl, combine soup, milk, onion, Worcestershire and salt.
4. Add the chicken and celery and 1/2 cup of almonds.
5. Add the rice when it is done.
6. Pour into a 13" X 9" X 2" baking dish coated in cooking spray.
7. Cover and bake at 350 degrees for 45 minutes.
8. Uncover, add remaining almonds on top and bake an additional 5 - 10 minutes.

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

Taken from www.food.com/recipe/crunchy-chicken-and-rice-228079 (may not work)