 | | Directions | | Melt butter in a saucepan and saute the onion, celery and carrots in the butter until crisp tender. Mix in the flour and slowly add in the broth. Stir and cook constantly until it comes to a boil; boil for 1 minute. Add in the rice, salt, bacon and chicken and simmer for about 5 minutes. Mix in the half and half, parsley and sherry and simmer for about 15 minutes. Serve hot. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
|  | | Ingredients | | - | | 6 tablespoons butter |
| - | | 2 tablespoons onion - minced |
| - | | 2 stalks celery - diced |
| - | | 2 carrots - peeled and diced |
| - | | 4 tablespoons flour |
| - | | 3 cups chicken broth |
| - | | 2 cups wild rice - cooked |
| - | | 1/2 teaspoon salt |
| - | | 5 slices bacon - fried crisp and crumbled |
| - | | 2 chicken breasts, boneless, skinless - cooked and cubed |
| - | | 1 cup half and half |
| - | | 3 tablespoons fresh parsley - chopped |
| - | | 2 tablespoons dry sherry (optional) |
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