1 large onion, chopped 1 large carrot, thinly sliced 1 large celery rib, chopped 1/4 cup of butter 1/2 cup of flour 8 cups of chicken broth 3 cups of cooked rice 2 pounds of cubed cooked chicken 1/4 teaspoon of pepper 1 cup of fat-free evaporated milk
Saute onion, carrot, and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in rice, chicken, and pepper. Bring to boil over medium heat. Cook and stir 2 minutes or until thickened. Stir in milk. Cook 3-5 minutes longer.