Thai Curry Chicken Stew

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• cooking spray
• 1/2 cup yellow onion, finely diced
• 1 (10 ounce) can campbell's condensed cream of chicken soup
• 1 (32 ounce) container almond breeze non-dairy beverage, original flavor
• 20 ounces chicken breasts, diced and cooked
• 1 cup water
• 2 tablespoons whole wheat flour
• 2 tablespoons cornstarch
• 4 chicken flavored bullion cubes
• 1/2 cup sour cream
• 1/4 cup shallot, minced
• 2 tablespoons curry powder
• 2 tablespoons splenda sugar substitute
• 1/2 tablespoon paprika
• 1 teaspoon garlic salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• cayenne pepper, to taste
• 3 cups broccoli, raw and finely chopped

Recipe

• 1 sautee the onion in a large saucepan with cooking spray.
• 2 remove from heat and add the cream of chicken soup and sour cream.
• 3 using 1/2 of the cup of water, make a paste of the flour, cornstarch, and spices. add more water to the paste if necessary.
• 4 add the flour and spice paste to the chicken soup and sour cream and stir until uniform.
• 5 gradually stir in the almond milk, maintaining a smooth consistency.
• 6 add the cooked chicken breast, bullion cubes, splenda and shallots.
• 7 stir on medium heat till everything is incorporated and simmering.
• 8 add the broccoli and simmer till tender.
• 9 remove from heat, let cool and serve.