Wild rice is soaked overnight, then combined with chicken, celery, carrots, almonds and cream of chicken soup for a thick, creamy meal.
INGREDIENTS (for 8 servings):
- 1 cup uncooked wild rice
- 1 cup water
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- 1 cup water
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- 3 tablespoons butter
- 2 skinless, boneless chicken breast halves - cubed
- 1 onion, diced
- 1/2 cup chopped celery
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- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2 2/3 cups milk
- 1 (14.5 ounce) can sliced carrots
- 3 tablespoons sliced almonds
- 5 tablespoons butter
- 3 tablespoons dried parsley
PREPARATION:
Soak rice in 1 cup water for 6 to 8 hours. Drain.
Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.