1 (6 oz.) package long grain and wild rice mix, with seasoning packet
3 cups sliced small white mushrooms
1 cup chopped onion
3/4 cup thinly sliced celery
3/4 cup coarsely shredded carrot
1/4 cup butter
2 (12 oz.) cans PET® Fat Free Evaporated Milk
OR 2 (12 oz.) cans PET® Evaporated Milk
2 (14.5 oz.) cans chicken broth, divided
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/3 cup Pillsbury BEST® All Purpose Flour
2 cups diced cooked chicken
PREPARE rice mix according to package directions.
COOK mushrooms, onion, celery and carrot in melted butter in Dutch oven over medium heat until tender, about 7 minutes.
ADD evaporated milk, 1 can chicken broth, pepper, salt and thyme to Dutch oven. Whisk remaining 1 can chicken broth and flour in medium bowl until blended and smooth. Stir into soup mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 5 minutes.
STIR cooked rice mixture and diced chicken into soup mixture. Simmer 5 minutes to blend flavors.