Chicken Amandine Casserole
1 cup wild rice
1/2 teaspoon salt
4 cups water
1-3/4 lbs boneless chicken breasts (skin removed, meat cubed, about 3 cups)
1/2 cup sliced green onion
1/2 cup chopped fresh parsley
1 4 oz can sliced mushrooms, drained
1/2 cup freshly grated Parmesan cheese
1 10-3/4 oz can chicken broth
1 10-3/4 oz can cream of chicken soup
1/4 teaspoon pepper
1/3 cup 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 of water. Bring to
a boil; simmer, covered, for 40 minutes. Drain.
In a large bowl, combine chicken, green onions, parsley, mushrooms, cheese and
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° oven for 35 minutes. Remove cover; stir.
Return to oven uncovered until bubbly in the center, about 20 minutes. Remove
from oven, cover again and let stand for about 10 minutes. Sprinkle almonds on
Makes 6 servings