Chinese Chickenpoultry 1 cup chicken, diced & cooked 1 cup celery, sliced 2 tablespoon margarine 1/3 cup green onion, sliced 1 can chunky chicken & rice soup 1 can bean sprouts 1 tablespoon soy sauce 1 tablespoon corn starch 2 tablespoon water In saucepan, brown meat and cook celery and onion until tender (use margarine). Add soup, bean sprouts and soy sauce. Blend corn starch and water. Add to soup mixture. Cook until thick. Serve with Chinese noodles and egg rolls. Randy Rigg |
