1 c. brown rice
1 tsp. salt
2 c. boiling chicken broth
1 can cream of celery soup
1 c. milk
2 c. cooked chicken
1 c. chopped celery
2 tbsp. grated onion
1 c. slivered almonds
1 tsp. Worcestershire sauce

Add rice and salt to broth. Stir until mixture begins to boil. Cover, reduce heat and simmer until done. Blend soup and milk. Stir in rice, chicken, cut in small pieces, celery, onion, 1/2 cup almonds and seasonings. Put into a 2 quart casserole. Sprinkle 1/2 cup almonds on top. Bake at 350 degrees for 30 to 45 minutes. This may be frozen.