Chicken Amandine Casserole
1 C. wild rice
1/2 t. salt
4 C. water
1 3/4 lbs. boneless chicken breasts (skin removed, meat cubed - should make about 3 cups)
1/2 C. sliced green onion
1/2 C. chopped fresh parsley
1 (4 oz.) can sliced mushrooms, drained
1/2 C. freshly grated Parmesan cheese
1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1/4 t. pepper
1/3 C. slivered almonds, toasted
Rinse wild rice under running water in a strainer or in a bowl of water; drain. Place wild rice in a heavy saucepan with the salt and 4 cups water. Bring to a boil; simmer, covered 40 minutes. Drain.
In a large bowl, combine chicken, green onion, parsley, mushrooms, cheese and wild rice. In another bowl, combine chicken broth, soup and pepper, stirring until smooth. Stir into rice mixture. Spoon into a 3-quart casserole dish.
Bake, covered, in a preheated 350°F. oven for 35 minutes. Remove cover, stir casserole, then bake, uncovered, until bubbly in center, about 20 minutes longer). Remove from oven, cover again, and let stand for 10 minutes. Sprinkle almonds over top.
Makes 6 servings.
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