Chicken Amandine Casserole Recipe
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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 top.

Makes 6 servings

AUTHOR: Tracey



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