Cooking Time: 1 hour

1 med. chopped onion
4 tbsp. butter
2 tsp. curry powder
1 1/2 tsp. salt
4 c. hot cooked rice, about 1 c. uncooked
1 c. thinly sliced celery
2 tbsp. flour
1 can condensed chicken broth
2 1/2 c. diced cooked chicken

TO MAKE SAUCE:

In a saucepan, saute the onion and celery in butter until soft. Stir in flour and curry powder and cook, stirring constantly until bubbly. Add salt, chicken broth, and 1/2 broth can of water. Continue cooking and stirring until mixture thickens and boils for one minute. Remove from heat and add cooked chicken.

Place hot cooked rice in a greased baking dish and stir in curry sauce until it's well mixed.

You can either bake immediately for 1 hour in a 350 degree oven and serve; OR prepare curry sauce for freezer and, at a later date, place foil wrapped, still frozen curry, in a cold oven and bake for 2 1/4 hours at 350 degrees and serve.