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Using a strainer, rinse wild rice under running water. In a saucepan, bring wild rice, chicken broth and poultry seasoning to a boil. Reduce heat and simmer 45-55 minutes. Drain any excess liquid.
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In large skillet, melt 3 tablespoons butter over medium high heat. Sauté shallots and red bell pepper 4-5 minutes. Using slotted spoon transfer to a bowl.
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Slice chicken breasts crosswise into ½ inch thick strips. Add to hot skillet; season with salt and pepper. Cook until no longer pink in center (8-10 minutes).
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Return shallot mixture to skillet; stir in soup, crushed red pepper and wild rice. Bring to a boil; stir in ½ cup almonds. Spray a 9X12 inch baking dish with no stick cooking spray; add chicken rice mixture.
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Melt remaining 3 tablespoons butter, stir in panko, Parmesan, parsley and remaining ¼ cup almonds. Sprinkle mixture over chicken-wild rice mixture.
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Bake in 350 F oven until bubbly and topping is golden brown (25-30 minutes).