Ingredients:
7 c. chicken stock
1 lg. chicken breast
4 slices bacon
12 oz. bag frozen mixed veggies
1 onion, chopped
½ c. wild rice
2 c. (16 oz.) heavy cream
½ tsp. salt & pepper (to taste)
Instructions:
1. Fill a large
saucepan or stew pot with 7 cups of chicken stock and bring to boil. Add chicken breast, frozen vegetables, and rice. Cook until chicken is done.
2. Meanwhile,
cook bacon until crispy. Remove to cool, and chop into small
pieces.
3. In same pan, sauté onion
until translucent.
4. When chicken
is done, remove from pot and chop or shred into small pieces.
5. Add chicken,
bacon, onion, salt, & pepper to the pot and bring to a boil. Cook on
low until rice is tender.
6. Before
serving, add cream.
*Can be made in an Instapot/pressure cooker: Add chicken, rice, and 2 c. chicken stock into the pot and cook on high for 10 minutes (or 12 minutes from frozen). Meanwhile, cook the bacon and onions. When Instapot is done, remove chicken and chop/shred into small pieces. Add remaining 5 c. of chicken stock and bring to a boil. Add the chicken, veggies, bacon, onion, and salt & pepper to the pot and boil together about 5 minutes. Turn off heat and add cream.