Chicken Wild Rice Amandine

Chicken Wild Rice Amandine

Add something hearty to your French dinner. Bake this chicken, rice, and mushroom casserole flavored with soy, hot pepper sauce and water chestnuts.

Prep Time



Total Time






1 1/2
cups uncooked wild rice
tablespoon oil
1 1/2
lb. boneless skinless chicken breast halves, cubed
cup chopped onion
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
(14 1/2-oz.) cans ready-to-serve chicken broth
cup soy sauce
teaspoon hot pepper sauce
cup all-purpose flour
(8-oz.) can sliced water chestnuts, drained
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.
Makes 8 (1 1/4-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Wild rice is not actually rice, but the seeds of an aquatic grass native to shallow lakes and streams in the northern Great Lakes area. Wild rice is also commercially cultivated. Cultivated wild rice is the most readily available product, and is usually more economical than lake wild rice.
Healthy Hint
To cut about 280 milligrams of sodium from each serving, use reduced-sodium soy sauce and chicken broth.

Nutrition Information:

1 Serving (1 1/4 Cups)
  • Calories 330
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1g,),
  • Cholesterol 50mg;
  • Sodium 890mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 28g;
Percent Daily Value*:
    • 2 Starch;
    • 2 Other Carbohydrate;
    • 1 Vegetable;
    • 3 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.