1 1/2 cups uncooked wild rice
1 tablespoon oil
1 1/2 pounds boneless, skinless chicken breast halves, cubed
1/4 cup chopped onion
8 ounces sliced mushrooms
29 ounces chicken broth
1/4 cup soy sauce
1/4 teaspoon hot pepper sauce
1/4 cup flour
8 ounces drained, sliced water chestnuts
1/2 cup slivered almonds

Heat oven to 350°F. Spray 3 quart casserole dish with nonstick cooking spray. Rinse rice and place in saucepan. Add water to cover. Bring to boil. Reduce heat, cover and simmer 10 minutes. Heat oil in Dutch oven over medium-high heat till hot, but not smoking. Add chicken and cook and stir 6-8 minutes till lightly browned. Add onion and mushrooms and cook and stir 5-6 minutes till vegetables are tender. Drain rice and add to chicken mixture. Combine broth, soy sauce, hot pepper sauce and flour. Stir into chicken mixture. Add water chestnuts and cook and stir till mixture is bubbly and slightly thickened. Pour into prepared casserole dish. Bake 30 minutes. Stir in almonds, cover and bake 30-45 minutes longer till rice is tender and liquid is absorbed.