Chicken, Broccoli And Apricot Casserole

• 1 1/16 cups long grain rice
• 5 1/2 cups broccoli florets
• 2 5/8 cups apricot halves in juice
• 2 tablespoons sunflower oil
• 1 1/3 pounds chicken breasts cut into pieces
• 5 1/4 tablespoons butter
• 5 1/8 tablespoons plain flour
• 5 1/16 tablespoons double cream
• 1 teaspoon curry powder
• 3 tablespoons breadcrumbs
• 4 1/3 tablespoons flaked almond

1. Cook the rice in boiling, salted water for 10 minutes or until just tender. Cook the broccoli in 2 1/2 cups water for 3 minutes until tender. Drain, reserving the cooking liquid. Drain the apricots, reserving the juice.
2. Heat the oil in a large pan and cook the chicken for 4 minutes, stirring. In a separate pan, melt 3 tbsp of the butter and stir in the flour to make a paste. Gradually blend in the broccoli cooking water and the apricot juice and cook, stirring until slightly thickened. Stir in the cream and curry powder and season with salt and pepper.
3. Preheat the oven to 400*F. Stir the rice, apricots, chicken, and broccoli into the sauce and mix well. Spoon into one large ovenproof dish or 4 individual dishes.
4. Sprinkle with the breadcrumbs and almonds and dot with the remaining 2 tbsp butter. Bake for about 15 minutes until lightly crisped. Serve hot.

long grain rice, broccoli florets, apricot, sunflower oil, chicken breasts, butter, flour, double cream, curry powder, breadcrumbs, flaked almond

Taken from www.yummly.com/recipe/Chicken_-Broccoli-and-Apricot-Casserole-1407981 (may not work)