1 box (6 oz) long grain and wild rice mix, prepared per package directions.
2 T. Olive Oil
1/2 lb chicken breast meat cut into bite size pieces
2 c. sliced mushrooms
1 med. onion, chopped
2 cloves garlic, minced
3 1/2 c. water
4 chicken bouillon cubes
2 T. dry white wine, if desired
1/4 t. dried tarragon, crushed
1/4 t. dried thyme, crushed
1 can (12 oz) Evaporated Milk (I use low fat)
2 T. cornstarch
Heat the oil in a large soup pot. Add the chicken, mushrooms, onions and garlic. Cook until vegetables are tender. Add the rice, water, bouillon cubes, wine and seasonings. Bring to a boil. Mix a small amount of the milk with the cornstarch in a small bowl. Reduce heat and add the cornstarch mixture, along with the remaining milk. Cook, stirring occasionally, for 10-15 minutes, until slightly thickened.