| | Directions | | Melt butter in a saucepan and saute the onion, celery and carrots in the butter until tender/crisp. Mix in the flour and slowly add in the broth. Stir and cook constantly until it comes to a boil. Boil for one minute and then 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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| Ingredients | | - |  | 2 chicken breasts - cooked and cubed |
| - | | 5 slices bacon - fried crisp and crumbled |
| - | | 2 stalks celery - diced |
| - | | 2 carrots - peeled and diced |
| - | | 6 tablespoons butter |
| - | | 2 tablespoons onion - minced |
| - | | 3 cups chicken broth |
| - | | 2 cups cooked wild rice |
| - | | 1/2 teaspoon salt |
| - | | 1 cup half and half |
| - | | 2 tablespoons dry sherry - if desired |
| - | | 3 tablespoons fresh parsley - chopped |
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