This is a delicious recipe. I made a few changes to suit what I had on hand: I used 3 stalks celery (not a big celery fan), a small bag of carrots and two onions, all medium chopped and only 1 1/2 cups white rice. As other reviewers mentioned, I replaced 1 1/2 cups water with 1 1/4 cups more broth (I didn't have any boullion) and 1/4 cup sherry. When making the roux, I added 3 tablespoons of store-jarred minced garlic for extra flavor. After simmer, it was a bit too thick, so I ended up adding more milk, using almost a half gallon in the whole recipe. I seasoned with lots of salt, pepper, garlic and poultry seasoning. Rather than poaching the chicken like I normally might, I seasoned a couple of chicken breasts with salt, pepper, Old Bay, garlic and onion and cooked them on a flat top grill in a bit of olive oil. It was a great time saver and added an extra flavor boost. This recipe is definetly a keeper. I look forward to adding other ingredients for different flavors. Great!
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