Total Time
1 Hour
Serving Size
6 Servings
2
cups sliced mushrooms
1/4
cup butter
6
tablespoons flour
2
chicken flavored instant bouillon cubes
1
cup water
1
(12-ounce) can evaporated milk
4
cups cubed JENNIE-O® Oven Roasted Turkey Breast
1
cup uncooked wild rice
1
(8-ounce) can sliced water chestnuts, drained
1/2
cup almonds, sliced
1
Heat oven to 350°F.
2
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.
3
Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover.
4
Bake 30 minutes or longer until hot and bubbly.
Calories
320
Protein
26g
Carbohydrates
25g
Fiber
2g
Sugars
9g
Fat
13g
Cholesterol
60mg
Sodium
800mg
Saturated Fat
5g