Wild Chicken Broccoli & Carrot Skillet

    1 tbsp canola oil
    1 pkg (14 oz) Gold'n Plump® Chicken Breast Strips
    1 medium onion, chopped
    1 can (4 oz) sliced mushrooms, drained
    4 tbsp butter
    4 tbsp flour
    1 cup Swanson® Chicken Broth
    1 pkg (9 oz) Green Giant® Frozen Broccoli Cuts, thawed
    1 pkg (10 oz) Green Giant® Frozen Honey Glazed Carrots, thawed
    4 cups cooked wild rice
    1 can (12 oz) evaporated milk
    2 tsp curry powder
    salt and pepper, to taste
    2 cups Fancy Brand® Shredded Mild Cheddar Cheese

In large skillet, heat oil; stir–fry chicken until lightly browned. Remove chicken; set aside. In same skillet, saute onion and mushrooms in butter until tender. Stir in flour,cooking until bubbly; gradually add broth. Add vegetables, wild rice, milk, seasonings and chicken; heat through. Stir in cheese.

8 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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