Chicken Wild Rice Amandine

Add something hearty to your French dinner tonight! Bake this rice, chicken and mushroom in a casserole flavored with soy sauce, hot pepper sauce and adding water chestnuts.

  • prep time 35 min
  • total time 1 hr 50 min
  • ingredients 11
  • servings 8

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
  • 1 Heat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    330
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    890mg
    890%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    2%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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