Ingredients
6
6 servings
- •1 nonstick cooking spray
- •1 pound lean ground beef
- •1 small onion, chopped
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 ⅓ cups chicken broth
- •2 cups chopped celery
- •2 cups water
- •½ cup uncooked white rice
- •2 teaspoons Worcestershire sauce
- •2 teaspoons soy sauce
- •1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x14-inch baking pan or large casserole dish with cooking spray.
- Cook and stir ground beef and onion in a hot skillet until beef is browned and crumbly, 7 to 10 minutes.
- Pour cream of chicken soup into the skillet. Fill the empty can with chicken broth and pour into the skillet. Add celery, water, rice, Worcestershire, soy sauce, and salt. Mix well. Transfer mixture to the prepared baking pan.
- Bake in the preheated oven until bubbly and rice is cooked through, about 1 hour.
Nutritional Facts
Per 6 servings
- Calories: 266
- Carbohydrate: 19g
- Fat: 13g
- Fiber: 1g
- Protein: 18g
- Sugar: 2g
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