4 cups chicken broth
2 cups water
½ cup diced carrots
½ cup diced celery
½ onion, minced
1 clove garlic, pressed/minced
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz.) pkg quick cooking long grain and wild rice with seasoning packet (aka Rice-a-Roni, just trust me)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 cup butter
2 cups milk
In a large pot, combine broth, water, and vegetables. Bring to a boil, then reduce heat and cover, cooking until vegetables are soft. Add chicken and rice, reserving seasoning packet. Cover and turn heat to low.
In a small bowl, combine salt, pepper and flour. Set aside. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until rice is tender, 5 to 10 minutes.
