Ingredients

* 1 cup uncooked wild rice
* 1 cup water
*
* 1 cup water
*
* 3 tablespoons butter
* 2 skinless, boneless chicken breast halves – cubed
* 1 onion, diced
* 1/2 cup chopped celery
*
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 2 2/3 cups milk
* 1 (14.5 ounce) can sliced carrots
* 3 tablespoons sliced almonds
* 5 tablespoons butter
* 3 tablespoons dried parsley

Method

1. Soak rice in 1 cup water for 6 to 8 hours. Drain.
2. Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
3. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
4. In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.