In a large saucepan melt butter over medium heat, add onion, celery, and carrot; cook and stir about 5 minutes or until tender.
Add broth, soup, and water, stir in pilaf mix with the seasoning packet and pepper, bring to boiling, reduce heat, simmer, covered about 20 minutes or until rice is tender, stirring occasionally
Stir in milk and chicken; heat through. If desired, sprinkle each serving with parsley.
Originally Submitted
11/6/2007
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