Ingredients
2 cups sliced fresh carrots1/2 cup chopped onion1/2 cup chopped celery2 tablespoons butter3 tablespoons all-purpose flour2 cans (14-1/2 ounces each) chicken broth2-2/3 cups cubed cooked chicken breasts1 package (8.8 ounces) ready-to-serve long grain and wild rice1/4 cup half-and-half cream1/8 teaspoon pepper
Preparation
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.
