Ingredients
2
cups water
3
(10 1/2-oz.) cans condensed chicken broth
1/2
cup uncooked wild rice*
1/2
cup finely chopped green onions
1/2
cup margarine or butter
3/4
cup all-purpose flour
1/2
teaspoon salt
1/4
teaspoon poultry seasoning
1/8
teaspoon pepper
2
cups half-and-half
1 1/2
cups cubed cooked chicken
8
slices bacon, crisply cooked, crumbled
1
tablespoon diced pimiento
2
to 3 tablespoons dry sherry, if desired
Preparation
In Dutch oven or large saucepan, combine water and broth. Add wild rice and onions. Bring to a boil. Reduce heat to low; cover and simmer 45 to 55 minutes or until rice is tender.
In medium saucepan, melt margarine over medium heat. Stir in flour, salt, poultry seasoning and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in half-and-half; cook until slightly thickened, stirring constantly. Slowly add half-and-half mixture to rice mixture, stirring constantly. Add remaining ingredients. Cook over low heat until thoroughly heated, stirring frequently. DO NOT BOIL.
