Recipe Categories

Ingredients

• 1 (6 oz.) package long grain and wild rice mix, with seasoning packet

• 3 cup sliced small white mushrooms

• 1 cup chopped onion

• 3/4 cup thinly sliced celery

• 3/4 cup coarsely shredded carrot

• 1/4 cup butter

• 2 (12 oz.) can PET® Evaporated Milk

• 2 (12 oz.) can PET® Fat Free Evaporated Milk

• 2 (14.5 oz.) can chicken broth, divided

• 3/4 teaspoon pepper

• 1/2 teaspoon salt

• 1/2 teaspoon dried thyme leaves

• 1/3 cup all purpose flour

• 2 cup diced cooked chicken

Instructions

PREPARE rice mix according to package directions.

COOK mushrooms, onion, celery and carrot in melted butter in Dutch oven over medium heat until tender, about 7 minutes.

ADD evaporated milk, 1 can chicken broth, pepper, salt and thyme to Dutch oven. Whisk remaining 1 can chicken broth and flour in medium bowl until blended and smooth. Stir into soup mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 5 minutes.

STIR cooked rice mixture and diced chicken into soup mixture. Simmer 5 minutes to blend flavors.