- 6 tablespoons butter
- 1/2 cup carrot , diced
- 1/2 cup celery , diced
- 1/2 cup onion , diced
- 1 clove garlic , minced
- 1/4 cup flour
- 3 cups reduced-sodium chicken broth
- 1 1/2 cups cream
- 1 (6 ounce) package long grain and wild rice blend, cooked according to instructions
- 1 cup cooked and shredded chicken
- salt and pepper to taste
In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute.
Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
Add the rice and chicken. Stir until combined.
Season with salt and pepper and serve.