Chicken Rice Casserole

2 c. uncooked long grain rice
2 cans- 141/2 ounce each- chicken broth
1/2 c. water
2 cans cream of chicken soup, undiluted
2 c. milk
1 Tbs. dried minced onion
1 tsp. worcestershire sauce
1/2 tsp. salt
4 c. cubed cooked chicken breast
2 c. chopped celery
3 c. sliced almonds, divided
In large saucepan, bring the rice, broth & water to a boil. Reduce heat; cover and simmer for 15 to 18 min.
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, 11/2 c. almonds and rice.
Transfer to a 13 x9 in baking dish coated with pam spray.
Cover and bake at 350 for 45 min. uncover; sprinkle with remaining almonds.
Bake 5 to 10 min. longer or til heated thru.