Recipe - Curried Chicken Casserole

2 cup Cooked chicken; minced
One fourth cup Flour
One half cup Mayonnaise
2 One half cup Chicken broth or bouillon
2 teaspoon Curry powder
1 teaspoon Lemon juice
1 small Onion; chopped fine
2 cup Cooked quick cooking rice
1 pack (10oz) frozen French style
green beans; cooked,
drained
1 cn Water chestnuts; drained,
cut or sliced up
One half cup Buttered fine dry bread
crumbs or crushed potato
chips

In a saucepan, blend mayonnaise and flour. Gradually stir in broth; add
curry powder, lemon juice and onion. Cook over low heat stirring
constantly, 5 to 10 minutes or until it thickens. In a greased 2 quart
baking dish, layer half the rice, beans, chicken, water chestnuts and
sauce. Repeat layering. Sprinkle crumbs across top; bake at 350 degrees for
25 to 30 minutes or until bubbly. Freezes well.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.