Saute:

2 tbsp. butter
1 tbsp. instant minced onion
1/2 c. celery, cut fine
1/2 c. shredded carrots

Stir in:

1/4 c. flour
2 cans chicken broth (14 1/2 oz. size)
Plus water to make 4 c. liquid

Cook until thickens.

Add:

2 cans cream of chicken soup (undiluted)
2 c. cooked wild rice
1 c. cooked and cut chicken or turkey

Grind pepper over top. Heat thoroughly. (Will be thick.)