This recipe makes a super easy, crowd-pleasing dinner. I assemble it in the morning and let it cook slowly in the crockpot, but it could easily be made over the stove a half-hour prior to being served!
We love to eat this with salad, rolls and oven roasted asparagus.
Chicken and Wild Rice Soup
2 tbsp. butter
1/2 cup seasoned bread crumbs
2 cans cream of chicken soup
2 cups cooked chicken, chopped (as a shortcut, I use Costco canned chicken - just 1 large can)
1 cup carrots, sliced or julienne
1 cup celery, diced
2 pkg. long grain and wild rice (Rice-a-Roni) with seasoning packets
5 cups chicken broth (I often use 5 cups water and 5 bouillon cubes)
5 cups water
1/2 cup cream
In small saucepan, make a roux with butter and bread crumbs (warm the butter until frothy, then gradually add crumbs and cook, while stirring, until golden brown).
In crockpot, combine all ingredients except cream (do include the roux). Cover and cook on low heat for 4-6 hours, or until rice is done. Add cream just prior to serving.
Makes 8+ servings.