4 boneless skinless chicken breasts, cooked & diced
½ lb wild rice, cooked & drained (45 min’s)
4 cups hot chicken base
½ cup butter
1 bunch green onions, finely chopped
3-4 stalks celery, finely chopped
1 cup (plus or minus) Wondra flour
½- 1 cup cream (Half & Half)
Couple 1-inch slices of Velveeta cheese, to taste
1 small bag of slivered almonds
Sliced mushrooms (optional)
Sauté butter, green onions, and celery. Add flour. Gradually pour and stir with wire whisk hot chicken base. Add cream, wild rice, and chicken. Cook for a while until good and hot. Then add cheese, almonds, and mushrooms (if desired).
