1(6 ounce) package long grain and wild rice blend, cooked according to instructions
1cupcooked and shredded chicken
salt and pepper to taste
Instructions
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.