1/2 c. chopped onion
1/2 c. sliced celery
1/4 c. butter
1/4 c. flour
1 chicken bouillon cube
1 c. hot water
1 1/2 c. half and half
4 1/2 oz. jar sliced mushrooms, reserving liquid
3 c. cubed and cooked turkey or chicken
1/2 c. cooked wild rice
1/2 c. cooked white rice
1 tbsp. parsley flakes
1 tsp. salt
1/8 tsp. pepper
1/2 c. slivered almonds

In large saucepan, cook onions and celery in butter until tender. Stir in flour until well blended. Dissolve bouillon cube in water. Add half and half and reserved liquid from mushrooms to flour mixture, blend until smooth. Cook until thickened, stirring constantly about 1 minute. Add remaining ingredients, except almonds. Mix well. Pour into 2 quart casserole. Bake at 350 degrees F. for 45 minutes. Remove from oven. Sprinkle with almonds. Continue to bake for 15 minutes. Makes 4 servings.

For a change, saute butter and bread crumbs together and sprinkle over the casserole. Good.