Ingredients
8
8 servings
- •0.5 cup butter
- •1 finely chopped onion
- •0.5 cup chopped celery
- •0.5 cup sliced carrots
- •0.5 pound fresh sliced mushrooms
- •0.75 cup all-purpose flour
- •6 cups chicken broth
- •2 cups cooked wild rice
- •1 pound boneless skinless chicken breasts, cooked and cubed
- •0.5 teaspoon salt
- •0.5 teaspoon curry powder
- •0.5 teaspoon mustard powder
- •0.5 teaspoon dried parsley
- •0.5 teaspoon ground black pepper
- •1 cup slivered almonds
- •3 tablespoons dry sherry
- •2 cups half-and-half
Instructions
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Nutritional Facts
Per 8 servings
- Calories: 529
- Carbohydrate: 29g
- Fat: 32g
- Fiber: 4g
- Protein: 33g
- Sugar: 3g
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