Prep Time 20m
Cook Time 30m
Ready Time 50m
Yield 10 cups

  • 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
Preparation Directions
  • Step 1Prepare rice mix according to package directions.
  • Step 2Cook mushrooms, onion, celery and carrot in melted butter in Dutch oven over medium heat until tender, about 7 minutes.
  • Step 3Add 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.
  • Step 4Stir cooked rice mixture and diced chicken into soup mixture. Simmer 5 minutes to blend flavors.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
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