1 (6-ounce) box Uncle Ben’s long-grain and wild rice miX
1 tablespoon olive oil
1 1/2 cup red onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 cloves garlic, chopped
1 (8-ounce) package mushrooms, halved
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 cans fat-free, Swanson less-sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups roasted skinless chicken, shreddeD
Prepare rice according to package directions; set aside.
Heat a large Dutch oven over medium-high heat. Add chopped onion, carrots, celery, garlic, and mushrooms, and saute for 6 minutes or until onion is tender.
Combine the flour, tarragon, and thyme and stir into the onion mixture. Cook for 1 minute, stirring frequently.
Add water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat; simmer for 20 minutes or until slightly thick.
Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated