1/2 c. diced luncheon meat
1 c. diagonally sliced celery
2 tbsp. butter
1 (19 oz.) can Chunky Chicken with Rice Soup
2 tbsp. sliced green onions
1 tbsp. soy sauce
1 tbsp. cornstarch
2 tbsp. water
Chinese noodles

In a saucepan, brown luncheon meat and cook celery in butter until tender. Add soup, onion, and soy sauce. Blend cornstarch and water until smooth and add to soupy mixture.

Cook, stirring until thickened. Serve over noodles. Yield 3 cups.