Ingredients
1 cup chopped onion3/4 teaspoon curry powder2 tablespoons butter2 teaspoons chicken bouillon granules1 cup hot water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 cup half-and-half cream1 can (5 ounces) white chicken, drained
Preparation
In a 3-qt. 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.
