Ingredients

• 4 1/5 pkg. Rice A Roni Long Grain & Wild Rice
• 1/2 c. THRIVE Celery - Freeze Dried Thrive
• 1 c. THRIVE Carrot Dices
• 1 c. THRIVE Chopped Onions - Freeze Dried Thrive
• 1 c. THRIVE Mushroom Pieces - Freeze Dried Thrive
• 2 c. THRIVE Chopped Chicken - Freeze Dried Thrive
• 2 tsp. THRIVE Chicken Bouillon Thrive
• 1/3 c. THRIVE Béchamel (Creamy White Sauce) Thrive
• 1/3 c. THRIVE Velouté (Rich Chicken Gravy) Thrive

Directions

1. Cook Rice a Roni according to package directions. While the rice is cooking, measure Thrive FD celery, diced carrots, chopped onions & mushrooms into a 6 qt. pot with 3 cups of water.
2. Turn on lowheat and let reconstitute for about 10-15 minutes, stirring occasionally. If desired, add 2 Tbsp butter to saute a few minutes when water is absorbed.
3. Add the 2 cups of chopped chicken + 3 more cups of water and 1 Tbsp. of Thrive chicken bouillon and let reconstitute for about 10 minutes.
4. When the rice is cooked, pour into the veggie & chicken mixture. In the pan that you cooked the rice in, make a roux by melting 1/2 c. butter and adding 1/2 c. four. When mixture is smooth add slowly 4 1/2 c. water blending in until well mixed.
5. Add to this the 1/3 c Bechamel and 1/3 c Veloute and stir until dry product is absorbed. Pour this mixture into the veggie and rice mixture and add 1 t. pepper and salt to taste. Stir together and serve warm.