INGREDIENTS: 4 cups chicken broth; 2 cups water; 2 cooked boneless chicken breast halves, shredded; one 4.5 ounce package quick cooking long grain and wild rice with seasoning packet; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3/4 cup all purpose flour; 1/2 cup butter; 2 cups heavy cream.
DIRECTIONS: In a large pot over medium heat, combine the 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 the cream a little at a time until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into the broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.