3 tbsp. butter
1/4 c. flour
3 c. skim milk
1 (10 3/4 oz.) can condensed chicken broth
3 c. cooked wild rice
2 c. cubed cooked chicken
1 c. sliced mushrooms
1 c. sliced celery
1 c. coarsely chopped carrots
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. sour cream

Melt butter in large pan over medium heat. Stir in flour until smooth and bubbly (1 minute). Add milk and chicken broth. Continue cooking, stirring constantly, until mixture comes to a full boil (5 to 7 minutes). Boil 1 minute. Add all remaining ingredients except sour cream. Continue cooking, stirring occasionally, until vegetables are crispy tender (4 to 6 minutes). Stir in sour cream.