While rice is cooking, heat olive oil in a medium-sized sauce pot over medium heat.
Sauté mushrooms for about 3 minutes. Add onions, celery and carrots. Sauté for an additional 5 minutes, or until onions become translucent. Add garlic and continue cooking for 1 minute.
Stir in flour, tarragon, and thyme and cook for 1 minute stirring frequently. Add water, broth and evaporated milk to the pot. Bring mixture to a boil while stirring every other minute.
Reduce heat and simmer for about 10 minutes, or until slightly thick.
Stir in cooked rice and chicken. Cook until heated through.
Notes
Nutrition Facts
Calories 370 Total Fat 6 g Protein 35 g Carbohydrate 43 g Cholesterol 85 mg Sodium 880 mgrecipe provided by Tyson® Grilled & Ready®