|Celery salt||1⁄2 Teaspoon|
|Hot chicken broth||1 1⁄2 Cup (24 tbs)|
|Hot milk||1 Cup (16 tbs)|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Sliced stuffed olives||1⁄4 Cup (4 tbs)|
1) In a saucepan, melt the butter and stir in the cornstarch, salt, celery salt and pepper and flour.
2) Add the broth and milk slowly to the pan and cook till the mixture has thickened, stirring constantly.
3) Stir in the chicken as well as the olives. Heat the concoction thoroughly.
4) Serve hot on toast or waffles.