Ingredients
1/4 cup butter, cubed2 large carrots, finely chopped2 celery ribs, finely chopped1 small onion, finely chopped3/4 cup plus 2 tablespoons all-purpose flour1 teaspoon seasoned salt1 teaspoon curry powder2 cans (12 ounces each) fat-free evaporated milk1 cup half-and-half cream4-1/2 cups reduced-sodium chicken broth3 cups cubed cooked chicken breast2 cups cooked brown rice
Preparation
In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. 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.
