Instructions: Heat oven to 350 degrees. 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.

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. 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. Bake at 350 degrees for 30 minutes. Stir in almonds; cover and bake an additional 30 to 45 minutes or until rice is tender and liquid is absorbed. 8 (1-1/4-cup) servings. MAKE AHEAD TIP: This casserole can be prepared early in the day and refrigerated until baking time. Add 10 minutes to the total baking time.

notes: Made this 12-22-97; used a 9x13-inch dish to bake it in. This was a delicious dish-could have used a little more hot sauce and some garlic.

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