Chicken Curry Casserole

3 ¾ cups Brown or white rice, dry 

¼ cup Canola oil

1 cup chicken broth

1 lb Fresh carrots, shredded

2 ¼ cups Fresh celery, diced

2 ½ cups Fresh onions, chopped

3 Tbsp Curry powder

1 ½ Tbsp Garlic powder

2 rounded tsp Salt

2 cups yogurt, plain

3 lb  cooked chicken, diced 1” (Frozen fajita chicken strips, thawed, works well)

Make rice according to package directions.   

Cook oil and broth over medium heat for 5 minutes 

Add carrots, celery, and onions. Cook for 10 minutes or until vegetables are tender. Set aside.    Combine curry, garlic, pepper, salt, and yogurt. Mix well.     

Add vegetable mixture to rice. Fold in curry/yogurt mixture. Add chicken. Combine well. 

Bake uncovered: 400 °F for 10 minutes 

Makes 25 3/4 cup servings.