1 stalk celery
1 can condensed chicken broth (10 3/4 oz.)
1 c. med. white sauce
1/4 c. minced onion
4 c. cooked, sliced turkey
1/2 c. grated Parmesan cheese

Cut off celery leaves reserving 1/4 cup chopped leaves. Separate stalk into ribs. Cut ribs into 4 inch lengths. In large skillet heat brown, add celery lengths. Bring to boiling point. Reduce heat and simmer, covered, until celery is crisp-tender, about 5 minutes. Drain, reserving broth (about 1/2 cup), set celery aside.

Combine reserved broth with white sauce, onion and celery leaves, set aside. Arrange turkey slices in well buttered 12 x 8 x 2 inch baking pan. Spoon half of reserved sauce over turkey. Top with celery lengths and remaining sauce. Sprinkle Parmesan cheese over all. Bake in preheated 350 degree oven until hot and bubbly, about 30 minutes. Makes 4 portions.