Luau Chicken with Rice

Ingredients

• 1/2 cup diced luncheon meat
• 1 cup diagonally sliced celery
• 2 tablespoons butter or margarine
• 1 can (19 ounces) Campbell’s Chunky Chicken With Rice Soup
• 2 tablespoons sliced green onions
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• Chinese noodles

Steps

1. In saucepan, lightly brown luncheon meat and cook celery in butter until tender.
2. Add soup, onion, and soy.
3. Blend cornstarch and water until smooth; add to soup mixture.
4. Cook, stirring until thickened.
5. Serve over Chinese noodles with additional soy.

Notes

Makes about 3 cups.

From a printed recipe (Campbell Soup Company (Campbell’s soup ad clipping)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.