Yield: 8 Servings
|1½ cup||Uncooked wild rice|
|1½ pounds||Chicken breast halves; boneless and skinless, cubed|
|¼ cup||Chopped onion|
|8 ounces||Sliced fresh mushrooms|
|2 cans||Chicken broth; (14-1/2 oz. each)|
|¼ cup||Soy sauce|
|¼ teaspoon||Hot pepper sauce|
|¼ cup||All-purpose flour|
|8 ounces||Sliced water chestnuts; drained|
|½ cup||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 (1-¼-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@.... 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@... (MRS LYNN P THOMAS) on Dec 23, 1997