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1/2 cup sliced mushrooms
3/4 cup finely chopped celery
1/4 cup butter
1/2 cup flour
2 cans (10 3/4 oz.) chicken broth
1/2 cup milk
2 cups cooked long grain and wild rice
1 1/2 cup cooked turkey, cubed
1 container (8 oz.) soft cream cheese with chives and onion

Cook and stir mushrooms and celery in butter in large saucepan until tender. Mix flour and broth together until well blended. Gradually add flour mixture to vegetables, cook, stirring constantly until mixture boils and thickens. Remove from heat. Stir in milk, rice, turkey and cream cheese. Stir until well blended. Heat on low, stirring occasionally, until thoroughly heated.

Submitted by:
Connie Bastyr, Lonsdale, Minn.[[In-content Ad]]

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