Originally Posted by
susiequilt
creamy chicken and wild rice ..............
That sounds great and something new to me. Care to share the recipe?
Well....I cook like I sew. Recipes and patterns are just suggestions that beg for interpretation. LOL.
But, here are the basics:
2 skinless/boneless chicken breasts
1 box Uncle Ben's wild rice with seasoning
1 or 2 celery ribs
1 or 2 carrots
a few button mushrooms
chicken bullion cubes 1 or 2, to taste
1 tbsp butter
2 tbsp flour
1 cup milk, more later if necessary
Cut up the chicken into cubes, place in water (about 6 cups or so...) to boil until the white goo cooks out. Strain out the floaties, but reserve broth and return it with chicken to pot. Add bullion cube to broth, put back onto heat, add chopped veggies and rice to boil for 20 or so minutes. Reserve seasoning packet from rice. When rice is nearly cooked, put butter and rice seasoning into small saucepan until butter melts. Add flour and let it get good and hot. Whisk in milk to make roux, cook until thickened stirring frequently, lest you get the lumps. Add roux to soup and heat through. If mixture is too thick, add more milk.
Great left over, but thickens up a LOT in the fridge.