1/2 cup Wild Rice (Swanson's long grain and wild rice S&W) ( or any brand variation)
1 1/4 cup water
1 chicken bouillon cube (Knorr brand has an excellent flavor)
1/2 cup chopped onion
1/2 cup celery sliced thin
1/4 cup butter
1/2 cup carrots sliced thin
1/4 cup flour
4 cup chicken broth
1 TBS Parsley flakes (garnish)
1 cup cream
2 cups cooked chicken (boil 2 to 3 chicken breasts and cube)
-Combine rice, water and bouillon cube and bake for 1 hour at 325 (set aside)
-sauté onion, celery and carrots in butter
-blend in 1/4 cup flour
-add Chicken broth and Parsley flakes (stir until thick)
-add baked rice, cream and chicken -cook 5 minutes
