1 1/2 c. half & half
4 tbsp. (1/2 stick) butter
1 tbsp. cornstarch
6 tbsp. dry sherry
1 tsp. curry powder
3/4 tsp. salt
1/8 tsp. cayenne pepper (optional)
2 c. cubed cooked chicken
1 1/2 c. cooked rice

Preheat the oven to 350 degrees. Put the half & half into a quart saucepan over moderate heat and simmer. In a small bowl, combine the cornstarch and sherry, slowly add to the saucepan, stirring vigorously to prevent lumping. Add the curry powder and salt, and the cayenne pepper, if used. Cook until sauce has thickened, about 3 minutes. Add the chicken; stir and remove from the heat.

Cover the bottom of a buttered 8 x 8 x 2 inch baking dish with the rice; pour in the chicken mixture. Bake, uncovered, for 15 minutes at 350 degrees. Makes 4 servings.

TIP: If you like foods spicy, increase the cayenne pepper to 1/4 teaspoon and add 3 chopped green onions.