• 6servings
  • 60minutes
  • 578calories

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Ingredients Jump to Instructions ↓

  1. 6 cups chicken broth

  2. 2 chicken breast halves (cooked, boneless and cubed)

  3. 1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)

  4. 1/2 teaspoon ground black pepper

  5. 1/2 cup all-purpose flour

  6. 3/4 cup butter (12 tbsp. or a stick and a half)

  7. 1 cup carrot , diced

  8. 1 cup celery , diced

  9. 1 cup onion , diced

  10. 3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

Instructions Jump to Ingredients ↑

  1. Open rice, pull out seasoning packet and set aside.

  2. In a small bowl, combine pepper and flour. Set aside.

  3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.

  4. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.

  5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

  6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

  7. Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!


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