4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice
1-6.2oz. Rice a Roni or any quick cooking wild rice mix with seasoning packet (whatever is cheapest)
½ t. salt
½ t. black pepper
¾ cup all purpose flour
½ cup butter
2 cups heavy cream
In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added.
Makes 6 servings.
