2 tablespoons butter

3/4 cup celery, cut in 1 inch pieces

1/4 cup sliced onion

1/2 cup canned mushrooms

1 tablespoon cornstarch

3 tablespoons soy sauce

1 cup chicken consomme soup (canned clear)

1 cup toasted almonds

Cooked rice

 

Melt butter in skillet.  Add celery and onion.  Stir and cook 2 minutes.  Add chicken and mushrooms.  Heat 8 minutes.  Combine cornstarch, soy sauce, and consomme.  Stir slowly into chicken mixture.  Stir and cook slowly for 5 minutes.  Stir in almonds.  Serve hot on fluffy rice.