Chicken in the garden...

This recipes comes out of the 1968 Kansas City Kansan Silver spoon cookbook

Chicken in the Garden
Mrs. M. P. Mapes

1 cup celery  and leaves, sliced
 2 Tablespoon cooking oil
2 cups chicken or turkey, cooked
1 package frozen peas and carrots
3/4 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon soy sauce
dash pepper
1/2 teaspoon instant onion

Saute celery in oil for 3 minutes. Add chicken and brown lightly. Add rest of ingredients, except half of the broth and cornstarch. Cook 10 minutes, then add remaining broth and cornstarch. Stir until well thickened. Serve hot on butter toast or English muffins. Serves 4.