Table of Contents

Ingredients

• 2 Large Carrots, diced
• 2 Celery Ribs, diced
• 1 small onion, chopped
• 3/4 Cup of Butter
• 3/4 Cup of All Purpose Flour
• 1 tsp seasoned salt
• 1/2 to 1 tsp curry powder
• 3 Cans (12oz) evaporated milk
• 4 Cups Chicken broth
• 2-3 Cups Cubed Cooked Chicken
• 2 Cups cooked long grain rice

The Fun Part

1. In large saucepan, saute carrots, celery, and onion in butter for 2 minutes
2. Stir in flour, seasoned salt, and curry until smooth
3. Gradually add milk
4. Bring to a boil, then cook and stir for 2 minutes or until thickened
5. Gradually add broth
6. Stir in chicken and rice
7. Return to a boil, reduce heat, simmer uncovered for 10 minutes or until vegetables are tender

Notes

10-12 servings