Chicken and Wild Rice

This is the perfect Sunday Supper for a rainy, cold evening.  It is too thick to be a soup and too thin to be a casserole - we can go with a stew maybe?  Anyway serve it with crusty bread, biscuits, or crescent rolls & enjoy!!!

Chicken and Wild Rice
1 onions diced
2 cups quartered baby carrots
1 cup sliced celery
1 tsp olive oil
1 tsp minced garlic
1 bay leaf
1 6oz box Long Grain & Wild Rice
2 1/2 cups shredded chicken, rotisserie is perfect
7 1/4 cups Chicken Broth
Salt & Pepper
1/4 cup sherry
Hot Sauce
Parsley & Parmesan Cheese

In a stockpot add onion, celery, carrots & olive oil, saute for about 10 minutes.  Add 3 1/2 cups chicken broth, bring to a boil, add bay leaf and garlic & simmer for about 35 minutes.  The point here is to really soften the veggies.   Remove the bay leaf & add rice and seasoning packet & 2 1/4 cups of broth, bring back to a boil & reduce to a simmer for about 35 minutes (until you can really see the rice & liquid has cooked down).  Add sherry, chicken, 1 1/2 cups of broth and hot sauce & boil down for about 20 minutes.  Serve topped with touch of chopped parsley & Parmesan cheese.

Leftovers are wonderful too!