Ingredients:
1/2 lb bacon, cooked and crumbled
1/2 onions, 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
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.