2 cups cooked wild rice.

1 cup chopped onion

2 garlic cloves, minced

olive oil

3 cups chicken broth

1 1/2 cups cubed peeled baking potato

3 cups 2% reduced-fat milk

1/3 cup all-purpose flour

10 ounce light processed cheese, cubed (such as Velveeta Light)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)**

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

optional – ¼ tsp cayenne pepper.

1/4 cup chopped fresh parsley (optional)

**I OMIT these!!!

Heat a large Dutch oven over medium-high heat. Saute onion and garlic in olive oil until tender.. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Yield: 8 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING

CALORIES 280(23% from fat); FAT 7g (sat 4g,mono 1g,poly 0.5g); PROTEIN 24.9g; CHOLESTEROL 52mg; CALCIUM 329mg; SODIUM 879mg; FIBER 1.6g; IRON 1.1mg; CARBOHYDRATE 28.7g

Modified from Cooking Light, SEPTEMBER 2004