1 (4 oz.) can mushrooms
3 tbsp. butter
2 tbsp. flour
1/2 tsp. Lawry's seasoned salt
1/2 tsp. salt
1/4 tsp. paprika
Dash of pepper
1/4 tsp. celery salt
2/3 c. evaporated milk
1 (8 oz.) can cream of chicken soup
2 c. cooked turkey
1 c. cooked macaroni
1 c. frozen mixed vegetables
1/3 c. Parmesan cheese
Potato chips or corn flake crumbs

Drain mushrooms, reserving liquid. Melt butter in saucepan; stir in flour and seasonings until mixture bubbles. Add milk and reserved mushroom liquid; cook over medium heat until thickened. Stir in next 5 ingredients; mix well. Place in 2 quart casserole; cover. Refrigerate for 4 hours; place crumbled potato chips on top. Bake for 45 minutes at 350 degrees. Yield: 4 servings.