Turkey Casserole (Light)

• 1/2 c. uncooked rice *
• 8 oz. fresh mushrooms
• 1 c. skim milk
• 1 tsp. chicken bouillon granules
• 2 c. or 12 oz. cubed cooked turkey
• 1/2 c. sliced water chestnuts
• 1/4 c. sliced almonds
• 2 tsp. margarine
• 2 c. water
• 2 Tbsp. flour
• pepper to taste

1. Combine rice and water, bring to a boil.
2. Cover and simmer until water is absorbed.
3. In large skillet, saute mushrooms in margarine.
4. Stir in flour.
5. Add milk, bouillon and pepper.
6. Cook until thickened, stirring constantly.
7. Add turkey, water chestnuts and rice.
8. Mix and pour into a 7 x 11-inch baking dish.
9. Sprinkle with sliced almonds.
10. Cover and bake about 20 minutes in 350u0b0 oven.
11. Makes 6 servings; 197 calories, 7 grams of fat and 40 mg. cholesterol.

rice, fresh mushrooms, milk, chicken bouillon granules, turkey, water chestnuts, almonds, margarine, water, flour, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596105 (may not work)