• 1 cup fresh mushrooms
• 3 tablespoons olive oil
• 1 cup milk
• ¼ cup flour
• 2 ½ cups water
• 1 tablespoon chicken stock, soup mix or bouillon
• 2 teaspoons parsley
• 1 teaspoons sage
• 1 teaspoon onion powder
• ½ teaspoons lemon pepper
• ½ teaspoons celery seed
• ½ teaspoons thyme
• ¼ teaspoon garlic powder
• 1 ½ cups instant rice
• 2 ½ cups cooked turkey
• ½ of fine, dry bread crumbs

Saute mushrooms in the 3 tablespoons of olive oil in a large saucepan. In a small bowl, blend milk into flour until smooth; add water and chicken soup mix. Stir into mushrooms, simmer and stir over medium heat until slightly thickened, 4 to 5 minutes. Blend in remaining ingredients, except oil and bread crumbs. Pour into greased 2 quart casserole dish. Mix oil with bread crumbs; sprinkle over mixture in casserole. Bake at 375 degrees for 30 minutes. Wonderful!

Makes 8 servings