Turkey Pea Skillet

• 1 small onion, chopped
• 2 tablespoons butter
• 1-1/4 cups sliced celery
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 1 cup water, divided
• 3 tablespoons soy sauce
• 2 teaspoons chicken bouillon granules
• 1/4 cup cornstarch
• 3 cups cubed cooked turkey
• 2 cups frozen peas
• 1 can (8 ounces) pineapple chunks, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• Hot cooked rice or chow mein noodles

1. In a skillet, saute onion in butter until tender. Stir in celery and mushrooms; cook and stir for 2 minutes. combine the broth, 3/4 cup water, soy sauce and bouillon; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 3 minutes.
2. Combine cornstarch and remaining water until smooth; stir into skillet. Return to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the turkey, peas, pineapple and water chestnuts; heat through. Serve over rice.

onion, butter, celery, mushroom stems, condensed chicken broth, water, soy sauce, chicken bouillon granules, cornstarch, turkey, frozen peas, pineapple, water chestnuts, rice

Taken from www.tasteofhome.com/recipes/turkey-pea-skillet/ (may not work)