1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
6 oz. can sliced mushrooms
Chicken broth (added to mushroom liquid to make 2 cups)
1 1/2 c. half and half
3 c. cooked, cubed turkey or chicken
1 c. uncooked combination wild or regular rice
2 tbsp. parsley
1 1/2 tsp. salt
1/4 tsp. pepper

Saute onion in butter over low heat (do not brown). Blend in flour. Cook over low heat, stirring until mixture is bubbling. Remove from heat. Stir in broth, mushroom liquid and half and half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add mushrooms, turkey, rice, parsley, salt, and pepper. Pour into ungreased 2 quart casserole. Cover and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes longer, until rice is tender. Serves 8.

NOTE: Increase baking time 10-15 minutes if all wild rice is used.