Ingredients
-
1/2 lb bacon, cooked and crumbled
-
1/2 onion, diced
-
1/2 cup celery, chopped
-
1/4 cup butter
-
3 tablespoons flour
-
1/2 teaspoon salt
-
1/2 teaspoon thyme
-
1/2 teaspoon paprika
-
1 1/2 cups cubed cooked chicken breasts
-
10 ounces chicken broth
-
1 tablespoon Worcestershire sauce
-
2 tablespoons dry sherry
-
1 cup milk
-
1 1/2 cups half-and-half
-
1 1/2 cups cooked wild rice
Instructions
- Melt butter in a large saucepan.
- Add onion and celery and saute until tender.
- Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
- Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
- TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
- Ladle into bowls and serve.
- TO FREEZE:
- Allow to cool. Fold in rice and bacon.
- Place in a freezer bag and seal. Label and freeze.
- TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.