1 bunch celery, cut into 1 inch pieces
1 3/4 c. chicken broth
1/2 tsp. sweet basil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tbsp. cornstarch
2 tbsp. cold water
1 (6 1/2 oz.) water chestnuts, drained and sliced
3/4 c. green pepper, chopped
1 c. sliced canned mushrooms

Put celery, broth, basil, salt, and pepper into a large saucepan and cook, covered until celery is almost tender but slightly crisp, about 10 minutes. Blend cornstarch and water, gradually add to hot stock, stirring until just thickened. Add water chestnuts, green pepper, and mushrooms to sauce. Pour into a 2 quart casserole and bake uncovered at 350 degrees for 30 minutes. Easy.