tbsp. butter
3/4 c. celery, cut in 1 inch pieces
1/4 c. sliced onion
2 c. diced, cooked chicken
1/2 c. canned mushrooms
1 tbsp. cornstarch
1 tbsp. soy sauce
1 c. clear chicken consomme
1 c. unsalted almonds

Melt butter in saucepan on the thermostatic controlled burner set at 175 degrees. Add celery and onions. Stir and cook 2 minutes or until soft. Add chicken and mushrooms; cook over low heat about 200 degrees or 250 degrees for about 10 minutes.

Combine cornstarch, soy sauce, and consomme; stir slowly into chicken mixture and heat to boiling point. Stir in almonds and serve hot on fluffy rice.