2 tablespoons butter
1 small onion, finely chopped
1/2 pound sliced fresh mushrooms
3 ribs celery, thinly chopped
1 jar (12 oz.) chicken gravy
2 tablespoons soy sauce (I use low sodium)
1 can (14 oz.) bean sprouts, drained (I use 1 pkg fresh)
1 jar (2 oz.) chopped pimientos, drained
1 can (10 oz.) white chicken meat, drained

In a large skillet, melt the butter over medium heat. Add the onions, mushrooms and celery. Sauté until tender.

Add the remaining ingredients, simmer until heated through, stirring occasionally. Serve immediately.

May be served over rice.

Submitted by: Ivaloyn Pryor