Chicken And Wild Rice

I recently acquired this wonderful recipe from my friend Jen after she brought a prepared container of it for my freezer. I made it this past week and it is one I'll be repeating often.

A great fix and freeze recipe--especially if you want to bless someone with an easy meal!

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1 c. uncooked wild rice (or brown rice)
1 1/4 tsp. salt, divided
1 Tbsp. butter
1 c. chopped onion
1 c. chopped celery
1 c. shredded carrot
1 can (14.5 oz) chicken broth (or about 2 c.)
1 pint (or 2 c.) half and half (or whole milk)
1/4 c. flour
2 Tbsp. sherry (optional)
1/4 tsp. pepper
3 c. cooked cubed chicken
1/3 c. dried cranberries
1/3 c. sliced almonds

***It's important to use nothing with less fat than whole milk.
***If using a box mix of wild rice, don't use the seasoning packet.
***I plan on making this without chicken as a side sometimes.

1. Bring 3 c. of water to a boil in a saucepan. Stir in rice and 1/2 tsp. salt. Cover and simmer 45-55 mins. (or follow package instructions). Some grains will split.
2. Heat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add onion, celery, and carrot. Cook 10 mins., stirring occasionally, until softened. Add broth to skillet and bring to a boil.
3. Whisk cream and flour together in a separate bowl until smooth, then slowly whisk into boiling broth. Stir in remaining salt, sherry, and pepper. Bring sauce to a boil. Reduce heat and simmer 5 mins., stirring occasionally.
4. Drain rice, then combine with cream sauce and chicken. Pour mixture into a 9 x 13 or 2-8 x 8 inch dishes.
5. Cover and bake 35-50 mins, or until hot. Sprinkle with cranberries and almonds and let stand 10 mins. before serving.

Serves 8.