2 c. cooked, chopped chicken
2 tbsp. melted butter
1 c. sliced celery
1 1/2 c. sliced onion
Pepper to taste
1 tsp. salt
2 c. chicken broth
1 (16 oz.) can mixed Chinese vegetables, drained
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. corn starch
3 tbsp. soy sauce
6 servings hot cooked rice

Lightly brown chicken in butter. Add celery, onion, pepper and salt and chicken broth. Cook, covered 5 to 10 minutes or until celery is tender. Add Chinese vegetables and mushrooms; simmer 1 to 2 minutes. Dissolve corn starch in soy sauce. Add to chicken mixture until thickened. Serve over hot rice. Serves 6.