Creamed Chicken

1 medium onion

1 large carrot

1 stalk celery 

4 cloves garlic

1/2 red bell pepper 

3 mushrooms (optional)

2 c. water

3 c. diced cooked chicken

2 c. chicken broth 

3 T. capers

1/4 t. dried sage

1/2 t. black pepper 

1 t. dried savory

1/4 t. dried rosemary 

1 t. salt

1 c. shredded cheddar

1/4 c. flour (can use gluten free)

1 c. half and half 

Cooked rice

Prepare vegetables and cut in chunks. Place in blender with water. Blend until vegetables form small pieces- do *not* purée. Pour into a large saucepan. Add chicken, broth, capers, and seasonings. Bring to a boil, reduce heat to medium and cook approximately 15 minutes or until vegetables are tender. Meanwhile, combine flour and half and half, set aside. Reduce heat to simmer. Add cheese to the vegetables and mix until completely melted. Slowly add the flour mixture and stir until thickened. Serve over rice.