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- Cook the wild rice according to package instructions. Drain.
- Melt 2 tablespoons butter in a heavy saucepan over medium heat. Add onion, shallots, celery and carrots and sauté five minutes, until the vegetables are soft and the onions are translucent.
- Remove the vegetables from the pan and reserve. Melt remaining 4 tablespoons butter.
- Add cooked chicken, and simmer for an additional 10 minutes. Add hot sauce, salt and pepper to taste.