Turkey Hawaiian(An Excellent Way To Use Leftover Turkey)

• 1 (15 1/4 oz.) can pineapple slices (juice pack)
• 1 (10 1/2 oz.) can condensed chicken broth
• 1 (10 oz.) pkg. frozen peas
• 1 (2 oz.) can sliced mushrooms, drained
• 1 1/2 c. bias-cut celery slices
• 1/4 c. chopped onion
• 1/4 c. soy sauce
• 3 Tbsp. cornstarch
• 3 c. diced, cooked turkey
• 1 (5 oz.) can water chestnuts, drained and sliced
• 4 c. cooked rice

1. Drain pineapple, reserving juice; add water to juice to make 1 cup.
2. In large saucepan, combine juice mixture, broth, peas, mushrooms, celery, onion and soy sauce; bring to boiling.
3. Cover; simmer for 5 minutes.
4. Blend cornstarch with 3 tablespoons cold water; add to saucepan.
5. Cook and stir until thickened and bubbly. Cut up pineapple.
6. Stir pineapple, turkey and water chestnuts into saucepan; heat through.
7. Serve over hot cooked rice.
8. Serves 8.

pineapple, condensed chicken broth, frozen peas, mushrooms, celery, onion, soy sauce, cornstarch, turkey, water chestnuts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465580 (may not work)