Title: Chicken Wild Rice Amandine
Categories: Chicken, Rice
Yield: 8 Servings

1 1/2 c Uncooked wild rice
1 tb Oil
1 1/2 lb Chicken breast halves;
-boneless and skinless,
-cubed
1/4 c Chopped onion
8 oz Sliced fresh mushrooms
2 cn Chicken broth; (14-1/2 oz.
-each)
1/4 c Soy sauce
1/4 ts Hot pepper sauce
1/4 c All-purpose flour
8 oz Sliced water chestnuts;
-drained
1/2 c Slivered almonds

Heat oven to 350 degrees. Spray 3-quart casserole with nonstick cooking
spray. 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.
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. 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. Bake at 350 degrees for 30 minutes. Stir in almonds;
cover and bake an additional 30 to 45 minutes or until rice is tender and
liquid is absorbed. 8 (1-1/4-cup) servings. MAKE AHEAD TIP: This casserole
can be prepared early in the day and refrigerated until baking time. Add 10
minutes to the total baking time. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Easy Holiday Recipes by Pillsbury. Lynn's
notes: Made this 12-22-97; used a 9x13-inch dish to bake it in. This was a
delicious dish--could have used a little more hot sauce and some garlic.

Recipe by: Easy Holiday Recipes

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 23, 1997