Marcella Specht, Wood Dale, Illinois

Ingredients

1/2	cup butter, melted
10	tbs. flour
2	cups hot water
4	tsp. instant chicken bouillon
2	13-oz. can evaporated milk
1 and 1/2	tsp. salt
6	cups cooked brown or long grain white rice, cooked to package directions
6	cups cubed, cooked turkey
2	4-oz.. can mushroom pieces, drained
2	2-oz. jars sliced pimientos, drained
2	8-oz. cans water chestnuts, sliced
1	cup ripe olives, sliced
1	cup almonds, sliced

Melt butter, stir in flour.

Dissolve bouillon in hot water, slowly blend into butter mixture; stir in evaporated milk.

Mix in salt, rice, turkey, mushrooms, pimientos, water chestnuts and olives.

Pour mixture into 2 buttered 9xl3-inch baking pans.

Sprinkle top with sliced almonds.

Bake 350 degrees until bubbly and set 55 to 60 minutes. Cool 15 minutes. Cut into squares.

Serves 24

Mushroom sauce optional: Heat together 2 cans cream of mushroom soup, 1 jar 4-oz. mushroom pieces, undrained. Serve on top of squares.