1 c. cubed cooked chicken
3 tbsp. butter
3 tbsp. flour
1/2 c. chopped celery
1/2 med. onion, diced
Salt and pepper to taste
1 (10 3/4 oz.) can chicken broth
2 c. milk
1 c. cooked wild rice

Melt butter in saucepan. Saute onions and celery until tender-crisp. Stir in flour, salt and pepper. Add chicken broth and milk. Stir until thickened. Add wild rice and chicken.