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.

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Prep Time 35 min
Total Time 1 hr 50 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

To cut about 280 milligrams of sodium from each serving, use reduced-sodium soy sauce and chicken broth.

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