1 cup celery; sliced
1/2 cup carrots; sliced
1 cup fat-free milk
2 tbsp cornstarch
3/4 cup reduced-sodium chicken broth
2 cups chicken; cooked and diced
2 tbsp dried minced onion
1/2 tsp garlic powder
3 tsp curry powder
hot cooked rice; optional

1. Lightly coat a skillet with cooking spray; saute celery and carrots until tender.

2. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth.

3. Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Add the chicken, onion, garlic powder and curry powder; heat through, stirring occasionally.

5. Serve with rice if desired.