Ingredients
2 large carrots, diced2 celery ribs, diced1 small onion, chopped3/4 cup butter3/4 cup all-purpose flour1 teaspoon seasoned salt1/2 to 1 teaspoon curry powder3 cans (12 ounces each) evaporated milk4 cups chicken broth2 to 3 cups cubed cooked chicken2 cups cooked long grain rice
Preparation
In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
