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Total cooking time: 10 minutes.

1/2 c. chopped celery
4 Tbsp. butter or margarine
1/4 c. all-purpose flour
1 tsp. snipped chives
1/2 tsp. dried rosemary,
1/4 tsp. dried chervil,
1/4 tsp. dried tarragon,
1 c. milk
1 c. chicken broth
2 c. cubed, cooked chicken
toast points
In 1 1/2 quart casserole, cook celery and butter at High
for 3 minutes or until tender, stirring once. Stir in flour,
chives, rosemary, chervil and tarragon. Add milk and broth.
Cook, uncovered at High for 5 to 6 minutes or until thickened
and bubbly, stirring 3 times. Stir in chicken. Season to
taste with salt and pepper. Cook, covered at High for 2
minutes or until heated through. Serve over toast. Makes 4

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