4 tbsp. butter
4 tbsp. flour
4 chicken bouillon cubes, crumbled
2 c. skim milk
16 oz. cubed, cooked turkey
2 c. mushrooms
4 c. cold cooked rice
8 oz. shredded sharp cheddar cheese

Melt butter. Blend flour and chicken bouillon cubes. Gradually stir in milk, stirring until mixture comes to a boil. Remove from heat. Stir in turkey and mushrooms. Arrange rice in non-stick cake pan, 9"x13". Spoon mixture over rice. Sprinkle evenly with cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly.