1 chicken bouillon cube
1 can mushrooms and liquid
1 can water
1 c. milk
4 tbsp. butter
1/4 c. flour
1 tsp. grated onion
1 can sliced olives
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. pepper
1 1/2 c. diced cooked turkey

Dissolve bouillon in mushroom liquid and water. Add milk. In double boiler or microwave, melt butter, flour and add liquid, cook until thickened. Add seasonings and turkey. Heat.

Brown mushroom in remaining 1 tablespoon butter. Add to creamed turkey, add olives. Serve over biscuits, toast, noodles or rice.

Serves 4 to 5.