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Add a photoServings: 8
Ingredients
- 1 1/2 c. Uncooked wild rice
- 1 Tbsp. Oil
- 1 1/2 lb Chicken breast halves, boneless and skinless, cubed
- 1/4 c. Minced onion
- 8 ounce Sliced fresh mushrooms
- 2 can Chicken broth, (14-1/2 ounce. each)
- 1/4 c. Soy sauce
- 1/4 tsp Warm pepper sauce
- 1/4 c. All-purpose flour
- 8 ounce Sliced water chestnuts, liquid removed
- 1/2 c. Slivered almonds
Directions
- Heat oven to 350 degrees. Spray 3-qt casserole with nonstick cooking spray. Rinse wild rice; place in large saucepan. Add in sufficient water to cover.
- Bring to a boil over high heat. Reduce heat; cover and simmer 10 min.
- Meanwhile, heat oil in Dutch oven over medium- high heat till warm. Add in chicken; cook and stir 6 to 8 min or possibly till lightly browned. Add in onion and mushrooms; cook and stir 5 to 6 min or possibly till onion and mushrooms are tender. Drain wild rice. Add in to mix in Dutch oven. In large bowl, combine broth, soy sauce, warm pepper sauce and flour; blend well. Stir into chicken mix in Dutch oven. Add in water chestnuts; cook and stir till mix is bubbly and slightly thickened. Remove from heat. Pour into sprayed casserole. Bake at 350 degrees for 30 min. Stir in almonds; cover and bake an additional 30 to 45 min or possibly till rice is tender and liquid is absorbed. 8 (1-1/4-c.) servings. MAKE AHEAD TIP: This casserole can be prepared early in the day and refrigerated till baking time. Add in 10 min to the total baking time.
- 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 warm sauce and some garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 8 servings | |
| Calories 342 | |
| Calories from Fat 90 | 26% |
| Total Fat 10.17g | 13% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.13g | |
| Cholesterol 44mg | 15% |
| Sodium 673mg | 28% |
| Potassium 608mg | 17% |
| Total Carbs 40.1g | 11% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.65g | 1% |
| Protein 23.09g | 37% |
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