1 – 6 oz. box long grain & wild rice mix (such as Uncle Ben’s)
1 ½ c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 – 8 oz. package fresh mushrooms, halved
1 tbsp. olive oil
½ c. all purpose flour
½ tsp. dried tarragon
¼ tsp. dried thyme
2 c. water
2 tbsp. sherry
2 cans fat-free, less sodium chicken broth
1 – 12 oz. can fat-free evaporated milk
3 c. shredded roasted skinless chicken
2) In a large pot, sauté onion, celery, carrot, garlic, & mushrooms in olive oil until the onion is tender.
3) Stir in the flour, tarragon, & thyme, & cook 1 minute, stirring frequently.
4) Add 2 c. water, sherry, broth, & evaporated milk.
5) Bring mixture to a boil, then reduce the heat & simmer for about 20 min until slightly thickened.
6) Stir in cooked rice & chicken, cook for 10 min until thoroughly heated.