Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 1 Tbsp. canola oil
• 1 1/2 tsp. curry powder
• 1 cup milk
• 1 1/4 cups water, divided use
• 3 Tbsp. flour
• 2 Tbsp. soy sauce
• 2 cups chopped cooked leftover chicken
• 1 cup quick-cooking rice
• 1 (10 oz.) pkg. frozen mixed vegetables
• 1 small onion, chopped
• 2 Tbsp. toasted sliced almonds

Directions

1. Heat oven to 350 degrees. Heat canola oil in a large skillet on medium-high; add curry and cook 1 minutes. Add milk and 3/4 cup water; bring to a boil.

2. Meanwhile, blend flour and 1/2 cup water until smooth, gradually stir into curry mixture. Return to boil and cook 1 minutes, stirring often, until thickened. Stir in soy sauce, chicken, rice, vegetables and onion. Pour into a 2-quart baking dish coated with cooking spray. Bake 25 minutes or until bubbly and rice is tender. Just before serving, sprinkle with almonds.

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