Title: Chinese Chicken
Categories: Poultry
Yield: 2 Servings

1 c Chicken, diced & cooked
1 c Celery, sliced
2 tb Margarine
1/3 c Green onion, sliced
1 cn Chunky chicken & rice soup
1 cn Bean sprouts
1 tb Soy sauce
1 tb Corn starch
2 tb 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