3 (10 3/4 oz.) cans condensed chicken broth
2 c. water
1/2 c. wild rice
1/2 c. finely chopped green onions
1/2 c. butter
3/4 c. flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
1/8 tsp. pepper
2 c. half and half
1 1/2 c. cubed cooked chicken
8 slices bacon, crisply cooked, crumbled
1 tbsp. chopped pimento

Five cups chicken stock.

In large saucepan combine broth and water. Add wild rice and onions; simmer 35-40 minutes or until rice is tender. Lightly spoon flour into measuring cup; level off.

In medium saucepan melt butter; stir in flour, salt, poultry seasoning. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Add half an half. Cook 2 minutes until mixture thickens slightly, stirring constantly.

Slowly add half and half mixture to rice mixture, stirring constantly. Add remaining ingredients; heat thoroughly. Garnish with bacon.