Chicken Wild Rice Amandine

Ingredients

• 8 oz water chestnuts drained sliced canned
• 29 oz chicken broth ready-to-serve canned
• 0.3 cup flour all-purpose
• 8 oz mushrooms fresh sliced (3 cups)
• 1 tablespoon cooking oil 
• 0.3 cup onion chopped
• 0.3 teaspoon hot sauce hot
• 1.5 lb chicken breast halves boneless skinless cubed
• 0.5 cup slivered almonds 
• 0.3 cup soya sauce 
• 1.5 cups rice wild uncooked

Equipment

• bowl
• sauce pan
• oven
• dutch oven

Directions

1. Heat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray.
2. Rinse wild rice; place in large saucepan.
3. Add enough water to cover. Bring to a boil over high heat. Reduce heat; cover and simmer 10 minutes.
4. Meanwhile, heat oil in Dutch oven over medium-high heat until hot.
5. Add chicken; cook and stir 6 to 8 minutes or until lightly browned.
6. Add onion and mushrooms; cook and stir 5 to 6 minutes or until onion and mushrooms are tender.
7. Drain wild rice.
8. Add to mixture in Dutch oven.
9. In large bowl, combine broth, soy sauce, hot pepper sauce and flour; blend well. Stir into chicken mixture in Dutch oven.
10. Add water chestnuts; cook and stir until mixture is bubbly and slightly thickened.
11. Remove from heat.
12. Pour into sprayed casserole.
13. 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.