Prepare rice according to package directions; set aside.
Heat oil in large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (through mushrooms) and sauté 6 minutes or until onion is tender. Spoon flour lightly into dry measuring cup and level with a knife. Stir flour, tarragon and thyme into onion mixture and cook 1 minute, stirring frequently.
Add 2 cups water, sherry, broth and evaporated milk; bring mixture to boil.. Reduce head and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated. Serves 8
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|Serving Size: 1 serving (354g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 40 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 41.6mg||13 %|
|Sodium 577.8mg||20 %|
|Potassium 612mg||16 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 29.6g|
|Protein 21.1g||30 %|
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Calories per serving: 258
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