- 2 cups cooked wild rice blend
- 2 chicken breasts, cooked and cubed
- 1 onion, chopped
- 4 1/2 c chicken broth
- 2 T butter
- 1 lb fresh butternut squash, cubed
- 1/4 lb carrots, diced
- 1/2 c heavy cream
- salt and pepper to taste
Cook rice and chicken.
Melt butter in a large pot, add onions and cook until golden.
Stir in squash, carrots, and broth. Cook for 15 minutes, stirring occasionally.
Add pepper and rices, cook another 10 minutes.
Stir in cream and bring to boil. Turn off heat and let sit for about 15 minutes before serving.
