1/2 c. finely diced onion
3/4 c. chopped celery
1/4 c. chopped bell pepper
6 tbsp. butter
1/2 c. flour, level
3 c. chicken stock
1 can mushroom soup, undiluted
1 1/2 tsp. curry powder
Salt & white pepper, to taste
5-6 c. coarsely diced, cooked chicken or turkey
1 1/2 qts. steamed long grain rice

Simmer onion, celery and bell pepper in butter until yellow. Add flour and mix well until blended in butter. Slowly add chicken stock, stirring until smooth (have stock hot when added). Add mushroom soup as is from can, curry powder, salt and white pepper. Add diced chicken and hold over hot water until ready to serve. (You may use whole canned chicken that has not been chopped.) Serve over rice with condiments on side, at least 3 choices, as chopped cashew nuts, toasted or plain coconut, chutney, chopped ripe or stuffed olives. May also be served in rice ring. Serves 15.