Curried chicken and Rice Casserole

*Brown Rice, medium grain, 1 cup (remove)
*Canola Oil, 1 1tsp (remove)
Onions, raw, 1 cup, chopped (remove)
Curry powder, 1 tsp (remove)
Salt, .75 tsp (remove)
Milk, nonfat, 2 cup (remove)
Peas, frozen, 2 cup (remove)
*Flour, white, .25 cup (remove)
Carrots, raw, 4 medium (remove)
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
Lemon juice, 1 tbsp (remove)
Chicken Breast, no skin, 16 ounces (remove)

Cook Rice as directed on package. Preheat oven to 400. Over medium-high heat saute onion, curry and salt in oil for 3 minutes. Stir in Flour. Whisk in milk, 1/4 c. at a time. Bring liquid to a boil and immediately reduce heat and continue cooking, whisking frequently for another 6 minutes or until sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper and lemon juice, chicken, and cilantro. Coat an 8 x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer. This could serve 8, but recipe says 6 so I figured the calories accordingly

Number of Servings: 6

Recipe submitted by SparkPeople user GRANNY2.