1 cup chopped onion
3/4 teaspoon curry powder
2 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
14 1/2 ounce can diced tomatoes — undrained
10 3/4 ounce can cream of celery soup — undiluted
1 cup half and half
5 ounce can white chicken — drained
In a 3 quart saucepan, saute onion and curry powder in butter until onion is tender. Dissolve bouillon in water; add to the saucepan. Stir in remaining ingredients; heat through. Submitted by Denise Elder of Hanover, Ontario, who says that this delicious so is very speedy, just open a few cans.! Quick Cooking Magazine, March/April ’98 p. 11 MC formatting by bobbi744@acd.net ICQ#2099532