Ingredients
2 tablespoons olive oil2 cups sliced fresh mushrooms2 medium carrots, chopped2 celery ribs, chopped1 small onion, chopped1/3 cup all-purpose flour1 carton (32 ounces) chicken broth2 cups cubed cooked chicken1 package (8.8 ounces) ready-to-serve roasted chicken-flavored rice2 cups fat-free half-and-half1/2 teaspoon pepper
Preparation
In a Dutch oven, heat oil over medium-high heat. Add vegetables; cook and stir until carrots are crisp-tender.
In a bowl, whisk flour and broth until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 5-6 minutes. Add remaining ingredients; heat through, stirring occasionally (do not allow to boil).
