6 c. cooked turkey or chicken, cut up
2 (10 1/2 oz.) cans condensed cream of mushroom soup
2 1/4 c. milk
2 c. celery, chopped
3/4 c. regular long-grain rice
1/4 c. dry vermouth or other dry white wine
1/4 c. parsley, chopped
2 tbsp. butter
1/4 c. dried bread crumbs

About 1 hour and 45 minutes ahead: Preheat oven to 350 degrees. In 2 1/2 quart casserole, stir turkey, undiluted soup, milk, celery, rice, vermouth and parsley. Cover casserole and bake 1 1/2 hours, stirring once or twice, until rice is cooked and mixture is hot and bubbly. Meanwhile, in small saucepan over medium heat, melt butter; set aside. When turkey mixture is hot and bubbly, uncover; sprinkle with crumb mixture and bake 15 minutes more or until crumbs are golden. Makes 8 to 10 servings.