Melt butter in a large saucepan over medium heat.

Add chopped onion, red pepper flakes, diced carrots, and chopped celery to the saucepan.

Sauté the vegetables for about 4 minutes, or until softened.

Add minced garlic and cook for 2-3 minutes, until fragrant.

Stir in all-purpose flour, seasoned salt, and curry powder.

Cook, stirring constantly, for 2 minutes to form a roux.

Gradually add evaporated milk and chicken broth, stirring continuously to prevent lumps.

Bring the mixture to a boil, stirring constantly, until heated through and thickened (about 2-3 minutes).

Season with fresh ground black pepper to taste.

Add cooked cubed chicken and cooked rice (or cubed potatoes) to the saucepan.

Stir until the chicken and rice (or potatoes) are heated through.

Ladle the chicken bowl into individual bowls.

Serve hot with crusty bread.