Chicken Rice Casserole
2 c. uncooked rice
2 cans (14 1/2 oz. each) chicken broth
1/2 c. water
2 cans (10 3/4 oz each) cream of chicken soup, undiluted
2 c. milk
1 tbsp. dried minced onion
1 tsp. Worcestershire sauce
1/2 tsp. salt
4 c. cubed, cooked chicken breast
2 c. chopped celery
In a large saucepan bring rice, broth, and water to boil. Reduce heat; cover and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender.
Meanwhile, in a large bowl, combine the soup, milk, onion, Worcestershire sauce, and salt. Stir in the chicken, celery and rice.
Transfer to a 13x9x2-inch baking dish, coated with non-stick cooking spray.
Cover and bake for 45 minutes at 350 degrees.
Pairs Well With
Not sure where I found this recipe, but it has to be one of the best chicken and rice recipes I have ever found.