by Kathy Hamman Miller
It’s the ideal recipe for a chilly winter day.
Ingredients:
Three cups cooked chicken cut up into bite size pieces
1/2 cup of finely grated parmesan cheese
1 cup heavy cream
Four tablespoons olive oil, or butter
One medium sweet onion chopped
One cup chopped carrots
One cup chopped celery
Eight ounce package of baby bella sliced mushrooms
Four minced garlic cloves
One box Uncle Ben’s Original Long Grain and Wild Rice with the seasoning packet
Two quarts chicken stock or low sodium broth
Directions:
Measure out the heavy cream and Parmesan cheese in a bowl setting aside to get to room temperature while you prepare your recipe. Cut up the cooked chicken into bite sized pieces also setting aside. Chop up the onion, carrots, celery, and mushrooms into small pieces then heat up your oil or butter in a large stock pot.
Add the vegetables and cook while stirring occasionally until the mushrooms are soft and slightly golden. Take the box of rice, and stir in the raw rice, and seasoning to fully incorporate into the mixture. Add the chicken broth, again stirring well, cover and simmer for 45 to 60 minutes until the rice is done.
Remove the lid and add the chicken, gradually add the cream and Parmesan cheese, stirring well to incorporate the mixture without clumping. Salt and pepper to taste. Enjoy!
