Saute 1 2/3 cups thinly sliced carrots in 2 Tbsp butter in large 
skillet until carrots are almost tender; turn frequently. (8-10 
minutes).  Add 1/4 cup diced onion, saute until golden brown.  Stir in 
1 Tbsp flour.  Blend well.  Add 2 cups chicken stock or 2 bouillon 
cubes and 2 cups water, 2 tsp sugar, 1 tsp salt, 1/2 tsp poultry 
seasoning, 1/8 tsp pepper.  Bring to boil.  Stir in 1 package frozen 
green peas, 1 1/2 cups cooked chicken, 1 1/2 cups instant rice (right 
from box).  Cover and simmer for 10 minutes.  Serves 4. 





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