Thai Curry Chicken Stew

Chef Roxanne D.'s Note:

A rich, creamy and delicious stew with a distinctive thai curry flavor.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 7

Yield: 12.0 Cups of ...

• 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

Directions:

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.