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Chicken Wild Rice Amandine |
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Serves: 8 Print this RecipePrep Time: 35 minutes (ready in 1 hour 50 minutes) - Yield: 8 (1 1/4-cup) servings 1 1/2 cups uncooked wild rice 1 tablespoon oil 1 1/2 pounds boneless skinless chicken breast halves, cubed 1/4 cup chopped onions 1 (8-ounce) package (3 cups) sliced fresh mushrooms 2 (14 1/2-ounce) 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-ounce) can sliced water chestnuts, drained 1/2 cup slivered almonds 1. 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. 2. 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. 3. 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. 4. 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 Per Serving: Serving Size: 1 1/4 Cups * Calories: 330 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 50 mg 17% * Sodium: 890 mg 37% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 28 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 1/2 Very Lean Meat, 1 Fat or 2 Carbohydrate, 1 Vegetable, 2 1/2 Very Lean Meat, 1 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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