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
Preparation
Heat oven to 350°F. 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°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.
