Herbed Chicken and Wild Rice

Ingredients

• 2/3 C wild rice , uncooked
• ½ C chicken broth
• 1 small onion , chopped
• ¼ t basil
• 1 clove garlic , minced
• 1 T parsley flakes
• 2 T olive oil
• ½ t sage
• 1 stalk celery , chopped
• 1/8 t pepper
• ½ C green pepper , chopped
• ½ C water chestnuts , sliced
• ½ C slivered almonds
• 2 chicken breasts , each cut in half
• 3 T roasted red peppers
• ½-1 C sour cream

Instructions

1. Cook wild rice in 2 cups of water for 30–40 minutes or until done.
2. In a heavy skillet, brown chicken in olive oil. Set aside. In the same pan (without washing), sauté onion and garlic 2 minutes. Add celery, green peppers, mushrooms, broth, basil, parsley, sage and pepper. Blend into the rice. Add remaining ingredients and stir.
3. Put mixture in 2 1/2 quart casserole dish. Lay the cooked chicken on top of the wild rice mixture. Cover and bake at 350°F for 45 minutes or until bubbly.