Chicken Wild Rice Amandine

  • Prep 35 min
  • Total 1 hr 50 min
  • Servings 8
Chicken Wild Rice Amandine


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 Frank's™ RedHot™ Original cayenne pepper sauce
cup all-purpose flour
(8-oz.) can sliced water chestnuts, drained
cup slivered almonds


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  • 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

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories from Fat
% Daily Value
% Daily Value*:
Vitamin A
*Percent Daily Values are based on a 2,000 calorie diet.
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