6 whole white mushrooms, diced
1/2 sweet yellow onion, diced
3 ribs celery, sliced
2 large carrots, sliced
3 cloves garlic, minced
1 cup wild rice uncooked
10 cups water
1/2 teaspoon poultry seasoning
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon thyme
4 teaspoons chicken bouillon
3 cups shredded cooked chicken
1/2 cup butter
1/2 cup flour
2 cups milk
Place the rice in the bottom of a crock pot. Add all of the diced vegetables. Then add the spices. Lastly add the water. Cook on high for 2-3 hours. Add the chicken. Remove the bay leaf. Time to add the cream sauce.
In a saucepan on medium heat melt the butter. Add in the flour and stir until fully mixed. Slowly add the milk stirring constantly until all the milk is added. Continue to stir mixture constantly until thickened. Add this to the crock pot. Cook another 30-40 minutes. Serve.
The Funky Oven 