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3 tablespoons butter
3/4 cup celery (sliced 1/4 inch thick)
1/2 cup onion (chopped)
3 cups cooked chicken (cut up)
1 can (19 ounce) chop suey vegetables, drained
1 can (10 ounce) Cream of Chicken soup
1 cup milk
2 tablespoons soy sauce
1/2 teaspoon salt
hot cooked instant rice
Melt butter in a saucepan.
Sauté celery and onion until just tender.
Stir in chicken, vegetables, soup, milk, soy sauce and salt.
Cook and stir over medium heat until mixture just comes to a boil.
Reduce heat and simmer, uncovered 5 minutes.
Serve over rice.
This chicken recipe serves 6.