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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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