CURRY CHICKEN RICE CASSEROLE Recipe

Cook chicken, cool and cut into bite sized pieces. Cook rice. Melt margarine in skillet and saute chicken pieces in curry powder and paprika (don't cook, just coat pieces well). Place half and half in large saucepan. Mix sherry with cornstarch and add to half and half. Cook slowly stirring until cream thickens (not too thick). Add cream mixture to rice, fold in chicken, add salt and pepper. Place in 3 quart casserole dish and top with grated cheddar cheese. Arrange Swiss cheese slices over top with sides touching. Sprinkle with paprika. Can easily be assembled a day ahead. Don't bake. Bake just before serving at 350 degrees for 30 minutes. Serve hot so cheese won't harden. Serves 6-8.