I altered this recipe and just used it as a jumping off point. I think my method is a little more efficient and takes up less time. This is what I did....
I sautéed 3 chicken breast halves, cubed, in 2 TB of butter. I also used 1 leek, cutting off the root, the green ends, halving them, rinsing, and cut them into half moons until chicken is completely done and leek is cooked through. I also added 1 TB poultry seasoning and salt. Transferred to a large pot.
Back to the pan...melted 5 TB butter, then added 3 heaping TB of flour plus 1 regular TB and whisked until thick on medium high heat. Added 32 oz. carton of chicken broth and 3/4 heavy cream until blended. Added 1/2 cup green onion sliced on the bias and heat for a few minutes. Transferred to pot. Let cook for about 10 minutes to bring everything up to temperature and to incorporate flavors with the chicken. I bought pimentos but didn't add them because I couldn't get the lid off. Then I added 1 small jar of sliced mushrooms with juice, and a little over 1/2 cup of long grain/wild rice mix and stirred constantly uncovered. If you don't stir, the rice will sink to the bottom of the pot, stick and burn. Stir until rice is tender - about 20 minutes. You're done! What I love about this recipe is the mild leek and onion flavor. Without this, it would taste a lot like my chicken and dumpling recipe.
The consistency is perfect - not too thick and not too thin. This will probably thicken even more after being in the fridge overni