Dinner tonight was a quick favorite. Depending on how thick you want it you can add more rice or you can vary the spiciness to suit your tastes by putting less/more curry powder.
3/4 cup chopped onion
1/2 cup margarine/butter
1/4 cup flour
1 8oz can sliced mushrooms
1 1/2 cups chicken broth and mushroom liquid
1 tsp pepper
3 tbsp curry powder
3 cups diced cooked chicken
3-4 cups cooked white rice
Saute the chopped onion in butter over high heat in a large skillet. When the onions are clear add the flour and stir it in until smooth. Add the broth and mushroom liquid and cook until the flour mixture thickens, stir constantly to keep from lumping. Add mushrooms and seasonings, bring to simmer. Stir in about 2 cups of rice and the cooked chicken. Add in more rice until comes to desired consistency (depending on how juicy you want it).
My mom modified this recipe because the old one was more of a casserole you baked in the oven and the rice was uncooked. Since we have a lot of cooked rice all the time she just makes it on the stove and the results are just as good.
Hungry for Seconds 