Sauté:
3 Tablespoons olive oil
3 carrots, finely diced
1 medium onion, finely diced
1 celery stalk, finely diced
3 cloves garlic, finely diced
Broth:
4 cups chicken broth
1 cup milk
1 cup milk mixed with 2 Tablespoons cornstarch
2 cups wild and white rice
1/2 block cream cheese
Cooked chicken
Poultry seasoning and salt and pepper to taste
