Easy Creamy Curry Chicken and Rice Casserole

Source: Recipe*zaar

1 cup rice (cooked)
1/4 cup oil (can use less, but do not use olive oil)
1 onion, chopped
2 tablespoons minced garlic
3-4 teaspoons curry powder (can use more)
1 teaspoon salt
1/4 cup flour
2 cups half-and-half cream or full-fat milk
2 cups frozen peas
3-4 carrots, finely chopped
1 red bell pepper, chopped
1 tablespoon fresh lemon juice
3 cups cooked chicken breasts, chopped
black pepper

4 servings

Set oven to 375 degrees. Grease an 8 x 8-inch baking dish. In a frypan, sauté the onion, garlic, salt and curry for about 4 minutes. Whisk in flour. Add in half and half (1/4-cup at a time) bring to a boil then reduce the heat immediately, and continue cooking whisking frequently for about another 5 minutes, or until sauce thickens. In a bowl combine cooked rice, peas, carrots, red bell pepper, lemon juice and cooked chicken, and add in to the sauce in the frypan; toss to combine. Season with black pepper to taste. Transfer the mixture to prepared baking dish. Cover with foil and bake for about 20 minutes. Remove foil and bake for another 10 minutes longer.