2 1/2 c. cooked turkey or chicken
3 chicken bouillon cubes
1 c. hot water
1 c. raw long grain and wild rice
1/2 c. chopped onion
1/4 lb. butter
1/4 c. all-purpose flour
1 can (6 oz.) mushrooms
1 c. half and half (or milk)
2 tsp. salt
2 tbsp. chopped parsley

Cut chicken or turkey into 1/2 inch cubes before measuring. Dissolve cubes in hot water. Prepare rice according to package directions. Allow it to cook until all of the water is absorbed.

Cook chopped onion in butter until tender, but not brown. Stir in the flour. Drain mushrooms; reserve liquid. Add enough bouillon broth to mushroom liquid to make 1 1/2 cups. Slowly add this mixture to onion mixture in skillet. Add half and half. Cook and stir until thick.

Remove from range; add mushrooms, salt and parsley. Stir in cooked rice and chicken (turkey). Place mixture in shallow 2 quart casserole (refrigerate). Bake uncovered in oven at 350 degrees for 30 to 40 minutes. Makes 8-10 servings.