Creamed Chicken

1 chicken, cubed
3 stalks celery
1 onion

1 can mush. soup (or chicken)
1 pint cream

2 1/2 c. broth
1/2 cube butter

½ tsp salt

½ tsp sage
3 T. flour

Boil chicken and vegetables until tender, and cube chicken in small pieces. Melt butter and stir in flour. Add this to the soup and cream and then into the both. (if celery and onion are large pieces, just remove) Return the chicken to pan and 1 pkg frozen peas with carrots, if desired. You might like to add thyme or/and pimento. You may even omit the soup. You can use creamed chicken on toast or hot buns or in large cream puff shells. I like to use it in frozen puff shells or timbal cases.