cups sliced mushrooms
chicken flavored instant bouillon cubes
(12-ounce) can evaporated milk
cups cubed JENNIE-O® Oven Roasted Turkey Breast
cup uncooked wild rice
(8-ounce) can sliced water chestnuts, drained
cup almonds, sliced
Heat oven to 350°F.
In skillet, sauté mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.
Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover.
Bake 30 minutes or longer until hot and bubbly.