Ingredients

  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 small onion, chopped
  • 3/4 cup butter or margarine
  • 3/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon curry powder
  • 3 (12 fluid ounce) cans evaporated milk
  • 4 cups chicken broth
  • 2 cups cubed cooked chicken
  • 2 cups cooked long-grain rice

Directions

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.