4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 oz) pkg quick cooking long grain and wild rice with seasoning packet

1/2 tsp salt

1/2 tsp ground black pepper

3/4 cup flour

1/2 cup butter

2 cups heavy cream

in a large pot over medium heat, combine broth, water and chicken. bring just to boiling, then stir in rice, reserving seasoning packet. cover and remove from heat.

in a small bowl, combine salt, pepper and flour. in a medium saucepan over medium heat, melt butter. stir in contents of seasoning packet until mixture is bubbly. reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. whisk in cream, a little at a time, until fully incorporated and smooth. cook until thickened, 5 minutes.

stir cream mixture into broth and rice. cook over medium heat until heated through, 10-15 minutes.

8 servings