1/4 c. butter
2 c. sliced celery
1 med. carrot, sliced
1 lg. onion, sliced
1 c. water
1 tsp. instant chicken bouillon (or 1 cube)
3 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. salt
10 oz. pkg. frozen peas
4 oz. can mushroom pieces, drained
3 c. cubed, cooked chicken or turkey

1. Combine butter, celery, carrot and onion in a 2-quart casserole.

2. Microwave, covered, 8 to 10 minutes or until vegetables are just about tender.

3. Microwave, covered, 12 to 15 minutes or until done, stirring once during last half of cooking time. If desired, serve over rice. Serves 6 to 8.

NOTE: This could easily be adapted to regular cooking or baking. In cooking the vegetables in step 2, just test with a fork - do not over cook. Regular oven baking could be at about 350 degrees for about 30 minutes.