1 can cream of mushroom
1 can cream of chicken or celery
1 c. lean sour cream or plain yogurt
1 can water chestnuts, sliced
1/2 c. almonds, slivered
2 stalks celery, chopped
1 stalk Bok Choy, chopped
1 lg. carrot, chopped
1/2 c. onion, chopped or to taste
4 c. cooked brown rice with wild rice
2 c. cooked turkey or chicken
1/2 tsp. thyme, marjoram
Pinch of nutmeg
1/4 tsp. pepper to taste

In large casserole (1 1/2 quart or 9 x 13 pan) mix cream soups, sour cream, and spices well. Add sliced chestnuts, celery, carrots, Bok Choy, onion, mixing well. Stir in chopped turkey and rice. Top with slivered almonds.

Bake at 325 degrees until it bubbles and is heated through. Great company pleaser. Freezes well. May be served with chow mein noodles and salad.