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1 1/2 cupschopped red onion (or 1tsp dried minced onion)
1 cupchopped celery (ohmygosh, do you have one of those slap-chopper thingies? get one!)
1 cupchopped carrot
2 garlic cloves, chopped
1/4 cupall-purpose flour
1/2 teaspoondried tarragon (or not--frankly, I don't have any)
1/4 teaspoondried thyme
2 tablespoonsdry sherry (or any opened white wine you have in the fridge. *wink*)
2 (15.75-ounce) cans fat-free, less-sodium chicken broth (or 4 chicken bouillon cubes and 4 C water)
1 (12-ounce) can fat-free evaporated milk
3 cupsshredded roasted skinless chicken
Prepare rice according to package directions; set aside.
Heat oil in a large Dutch oven over medium-high heat. Add chopped onion (if using fresh) and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, (dried minced onion here if using instead of fresh), and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.