EDITOR’S NOTE Columnist Kathy Hamman Miller has been on a sabbatical for a spell to enable her to heal from two surgeries. Her triumphant return follows:
by Kathy Hamman Miller
Chicken and Rice Crockpot
In a 6 quart crock pot add the following:
2 to 3 pounds boneless skinless chicken breasts
1 box of Uncle Ben’s long grain and wild rice, adding the seasoning packets.
1 cup of chopped celery
1 cup of chopped onion
3 cups peeled and sliced carrots
8 cups of chicken broth
Cover and cook on low for 7 to 8 hours or on high for 3 to 4. Remove chicken placing on a plate, than shred with forks, setting aside. Make the following white sauce.
Making the cream sauce
In a saucepan melt 4 tablespoons butter mixing in 1/2 slightly heaped cup of flour.
Mix in 2 cups of milk stirring continuously until slightly thickened and heated through. Combine sauce in crock pot stirring until it’s fully incorporated and thickened throughout. Add the shredded chicken and season to taste with salt and pepper.
Serve with biscuits and Enjoy!
