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1 large onion, chopped 1 large carrot, shredded 1 celery rib, chopped 1/4 c. butter or stick margarine 1/2 c. all-purpose flour 8 c. chicken broth 3 c. cooked wild rice (1 pkg.) 1 c. cubed cooked chicken breast 1/4 tsp. salt 1/4 tsp. pepper 1 c. fat-free evaporated milk 1/4 c. snipped chives (for garnish) In a large saucepan, sauté onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the cooked rice, chicken, salt and pepper. Bring to a boil over medium heat. Cook and stir 2 minutes or until thickened. Stir in milk. Cook 3 to 5 minutes longer. Garnish with chives. Yields 10 servings (2 1/2 quarts). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |