5 c. water
1 pkg. long grain wild rice mix
1 can cream of chicken soup
1/2 c. 1% milk
1 pkg. cream cheese
1/2 tsp. salt
1 pkg. frozen chopped broccoli, thawed
1 large carrot, shredded
1/4 c. sliced almonds

In large sauce pan, combine the water and rice mix with contents of seasoning packets. Boil. Reduce heat. Cover and simmer for 20 minutes. Add soup, milk, cream cheese and salt. Stir until cheese is melted. Add broccoli and carrot; cook over medium heat for about 5-6 minutes or until vegetables and rice are tender. Garnish with almonds.