1 (11 oz.) can mandarin oranges
1 can mushroom soup
1/2 c. turkey stock (or 1/2 c. chicken broth)
3 c. cooked rice
6-8 turkey slices
1/2 c. slivered toasted almonds

Preheat oven to 350 degrees. Grease 1 1/2 to 2-quart casserole. Drain orange sections and reserve liquid; set aside. In small saucepan combine reserved liquid, soup, turkey stock, and bring to boil, stirring constantly.

Put rice in casserole. Layer turkey over rice; layer orange sections over turkey. Pour sauce over all; sprinkle with almonds. Bake, uncovered, 25 minutes. Yield 6-8 servings.