East India Curried Chicken Recipe

• 8 c. cooked chicken or possibly turkey
• 1/3 c. butter
• 1 c. minced onion
• 1 c. minced celery
• 2/3 c. flour
• 2 tbsp. curry pwdr (to taste)
• 2 teaspoon salt (or possibly to taste)
• Speck pepper
• 5 1/2 c. lowfat milk
• Snipped parsley

1. Day before: Cook chicken; remove meat in chunks.
2. Chill.
3. In large skillet, heat butter.
4. Add in onion, celery, and cook till lightly browned.
5. Then stir in flour, curry pwdr, salt, and pepper.
6. Slowly stir in lowfat milk; cook till thickened, stirring constantly.
7. Remove mix from heat and then with fork gently add in chicken.
8. Quickly cold mix by setting kettle in cool water in sink and changing water as needed.
9. When mix is cold, turn into 3 qt covered oven-proof casserole and chill.
10. Party Day: About 1 3/4 hrs before dinner, start heating oven to 325 degrees.
11. Bake casserole, covered, for 1 1/2 hrs or possibly till heated through.
12. Just before serving, gently stir with fork.
13. Garnish top of casserole 1 inch border of snipped parsley.

chicken, butter, onion, celery, flour, curry pwdr, salt, speck pepper, milk, parsley

Taken from cookeatshare.com/recipes/east-india-curried-chicken-35999 (may not work)