Ingredients
4
slices bacon
3
boneless skinless chicken breast halves, cut into 3/4-inch pieces
1
box (6.2 oz) quick-cooking long-grain and wild rice mix (with seasoning packet)
2
cans (14 oz each) fat-free chicken broth with 33% less sodium
4
cups fat-free (skim) milk
3/4
cup all-purpose flour
1 1/2
teaspoons diced pimientos
1
tablespoon dry sherry, if desired
Preparation
Cook bacon until crisp. Drain on paper towel; crumble and set aside.
In nonstick Dutch oven or 4-quart saucepan, mix chicken, rice with contents of seasoning packet and broth. Heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until rice is tender.
In small jar with tight-fitting lid, shake 1 cup of the milk and the flour until well blended.
Add flour mixture, remaining 3 cups milk, the bacon, pimientos and sherry to rice mixture; cook over medium heat, stirring constantly, until soup is bubbly and thickened and chicken is no longer pink in center. If desired, season to taste with salt and pepper.
