Ingredients
- 2 chicken bouillon (cubes)
- 14 1/2 ounce tomatoes undrained (diced)
- 10 3/4 ounce cream of celery soup (undiluted)
- 1 cup water (hot)
- 5 ounce chicken (white drained)
- 1 cup onion (chopped)
- 2 tablespoons butter
- 3/4 teaspoon curry powder
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
