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Ingredients Jump to Instructions ↓

  1. 1 cup uncooked wild rice

  2. 1 cup water

  3. 3 tablespoons butter

  4. 2 skinless, boneless chicken breast halves - cubed

  5. 1 onion, diced

  6. 1/2 cup chopped celery

  7. 2 (10 3/4 ounce) cans condensed cream of chicken soup

  8. 2 2/3 cups milk

  9. 1 (14 1/2 ounce) can sliced carrots

  10. 3 tablespoons sliced almonds

  11. 5 tablespoons butter

  12. 3 tablespoons dried parsley

Instructions Jump to Ingredients ↑

  1. 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.

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