Ingredients:
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breast
1 package (8.8 ounces) ready-to-serve long grain and wild rice (Uncle Ben's Ready Rice)
1/4 cup half-and-half cream
1/8 teaspoon pepper
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breast
1 package (8.8 ounces) ready-to-serve long grain and wild rice (Uncle Ben's Ready Rice)
1/4 cup half-and-half cream
1/8 teaspoon pepper
Directions:
In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through. Yield: 4 servings.
In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through. Yield: 4 servings.
*This is one of Dall's favorites. So yummy and easy and if I would have planned better, I could have made your breadsticks to go along!
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