1. Mix broth, carrots, celery, uncooked rice, leek
or green onion, dried thyme and 1/4 tsp pepper in
a saucepan. Bring to boiling; reduce heat. Cover
and simmer 50 min or until rice is tender.
2. Meanwhile, melt butter; stir in flour. Stir in
half and half or milk. Cook and stir until bubbly.
Cook and stir 1 min more. Slowly add half and half
mixture to rice mixture, stirring constantly. Stir
in chicken and sherry; heat throughly.
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