A comforting answer to leftover chicken. Creamy and delicious with hearty wild rice this chicken dish will be your new best friend.
- Cook Time
- Prep Time
2 tablespoons olive oil
1 cup sliced celery
1 cup shredded carrot
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons flour
1/4 teaspoon black pepper
1-1/2 cup cooked wild rice
1 cup water
10 (1/2) oz can condensed chicken broth
2 cup diced cooked chicken
1 cup non dairy creamer or rice milk
1/3 cup slivered almonds
1/4 cup chopped fresh parsley
- In a saucepan over medium heat, heat olive oil. When hot, add the celery, carrot, onion, and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
- ump in the flour and pepper and stir to coat the vegetables. Add the wild rice, water, and broth. Heat to boiling.
- Reduce heat immediately. Cover and simmer 15 minutes, stirring occasionally.
- Stir in chicken, non dairy creamer, almonds and parsley. Heat until just hot, being careful not to boil .