1/2 c. chopped celery
2 tbsp. butter
1 (10 1/2 oz.) can cream of chicken soup
1/3 to 1/2 c. milk
1 (8 oz.) can boned turkey or chicken
1 c. cooked peas
1/8 tsp. ground sage

Cook celery in butter, blend in soup and milk. Add turkey or chicken in chunks, the peas and sage. Heat until bubbly and serve over rice, cornbread squares, biscuits, or toast.