4 oz. can mushrooms
1/2c. margarine
1c. evaporated milk
1 cooked chicken (about 3c. cooked, chopped chicken or turkey)
chicken broth
1/2c. flour
1t. salt
dash pepper
1/4t. turmeric
2T. dried onion flakes
grated cheese
Cook the rice and set aside. Drain the mushrooms and save the juice. Set aside. Measure the chicken broth and mushroom juice to make 3 cups and set aside in a bowl. Melt margarine in a large frying pan on low to medium heat. Blend in flour, turmeric, salt, pepper, and onion. Stir in broth (chicken broth and mushroom juice) and milk until thick and smooth. Mix in chicken, rice, and mushrooms. Spread in a 13x9-inch casserole dish and top with grated cheese. Cover dish with foil and bake 20-30 min. at 325℉.
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