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