| | Directions | | In a 4 qt. Dutch oven pan, melt butter; add onion, mushrooms, and carrots. Cook over medium heat till carrots are tender. Stir in flour, salt, pepper, and chicken broth. Cook and stir till bubbly. Stir in evaporated milk, wild rice, and chicken. Simmer thoroughly. Stir in cubed cream cheese and simmer till melted. Transfer to crock pot. May top with toasted almonds. Makes 8 servings. |
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| Ingredients | | - |  | 1/2 cup butter or margarine |
| - | | 1 cup chopped onion |
| - | | 8 ounces fresh sliced mushrooms |
| - | | 1 cup chopped carrot |
| - | | 1/2 cup all-purpose flour |
| - | | 2 cans Chicken broth (4 cup Cans) |
| - | | 1 can fat-free evaporated milk (12 ounce can) |
| - | | 2 cups cooked wild rice |
| - | | 2 cups cooked, chopped Chicken |
| - | | 1 package reduced-fat cream cheese, cubed (8 ounce pkg) |
| - | | Salt & Pepper |
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