• Cooking Time: 45 min
• 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

1. 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.
2. Meanwhile, in a large bowl, combine the soup, milk, onion, Worcestershire sauce, and salt. Stir in the chicken, celery and rice.
3. Transfer to a 13x9x2-inch baking dish, coated with non-stick cooking spray.
4. Cover and bake for 45 minutes at 350 degrees.

Not sure where I found this recipe, but it has to be one of the best chicken and rice recipes I have ever found.