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Mix wild rice and water in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 25 to 30 minutes or until rice is almost tender.
Meanwhile, melt butter in large saucepan on medium heat. Add celery, carrot and onion; cook and stir 5 minutes or until vegetables soften. Add flour, garlic, salt, rosemary and pepper; cook and stir 1 minute.
Gradually stir in stock. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chicken and cooked wild rice; simmer 5 minutes longer or until chicken is heated through.