Chicken Wild Rice Amandine

 

1 1/2

cups uncooked wild rice

1

tablespoon oil

1 1/2

lb. boneless skinless chicken breast halves, cubed

1/4

cup chopped onion

1

(8-oz.) pkg. (3 cups) sliced fresh mushrooms

2

(14 1/2-oz.) cans ready-to-serve chicken broth

1/4

cup soy sauce

1/4

teaspoon hot pepper sauce

1/4

cup all-purpose flour

1

(8-oz.) can sliced water chestnuts, drained

1/2

cup slivered almonds

• 1 Heat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray.
• 2 Rinse wild rice; place in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat; cover and simmer 10 minutes.
• 3 Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add chicken; cook and stir 6 to 8 minutes or until lightly browned. Add onion and mushrooms; cook and stir 5 to 6 minutes or until onion and mushrooms are tender. Drain wild rice. Add to mixture in Dutch oven.
• 4 In large bowl, combine broth, soy sauce, hot pepper sauce and flour; blend well. Stir into chicken mixture in Dutch oven. Add water chestnuts; cook and stir until mixture is bubbly and slightly thickened. Remove from heat. Pour into sprayed casserole.
• 5 Bake at 350°F. for 30 minutes. Stir in almonds; cover and bake an additional 30 to 45 minutes or until rice is tender and liquid is absorbed.