Ingredients
- 2 chicken bouillon (cubes)
- 400 gr tomatoes undrained (diced)
- 700 ml cream of celery soup (undiluted)
- 240 ml water (hot)
- 140 gr chicken (white drained)
- 120 gr onion (chopped)
- 28 gr butter
- 2 gr curry powder
In a 3 litre 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
