1 lg. can chicken broth
1/2 c. wild rice, uncooked
1/2 c. green onion, finely chopped
1/2 c. butter
3/4 c. unbleached flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 c. half & half
1 1/2 c. cubed chicken
8 slices bacon
1 tbsp. pimento, chopped
2 to 3 tbsp. dry sherry

In a large pot, mix broth, rice and onion and bring to a boil. Reduce heat, cover, and simmer 30 to 40 minutes (until rice is soft.) In a medium saucepan mix flour, butter, salt, poultry seasoning, and pepper. Cook 1 minute or until smooth and bubbly. Stir. Gradually add half and half. Cook until slightly thick. Stir. Slowly add half and half mixture to rice mixture. Stir. Add remaining ingredients. Heat gently, stirring frequently. Do not boil. Serves 8 (1 1/2 cup) servings.