6 tbsp. butter
1 c. chopped onion
2/3 c. chopped celery
1/2 c. finely shredded carrot
1 tbsp. lemon or orange peel
1 1/2 c. diced, cooked chicken
2/3 c. cooked rice
1/2 c. flour
1/2 tsp. each seasoned salt, curry powder
1/4 tsp. pepper
3 c. each condensed chicken broth, milk

Melt butter in Dutch oven. Saute onion, celery, carrot, and lemon peel until tender, about 8 minutes. Remove from heat. Stir flour, salt, curry powder, and pepper in broth and milk. Bring to boil, stirring constantly. Boil 1 minute. Stir in chicken and rice. Heat through.