- 1 14-ounce can chicken broth
- 1 cup finely chopped onions
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1 tbsp dried parsley
- 1/2 cup evaporated skim milk or half-and-half
- 3 tbsp cornstarch
- 1 tsp dry mustard
- 1/4 tsp ground black pepper
- 3 cups cooked diced turkey
- 1-1/2 cups cooked brown rice
- 1/2 cup slivered almonds
Preheat the oven to 350 degrees. In a medium saucepan, combine the broth, onions, carrots, celery, and parsley. Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the vegetables are tender.
In a small bowl, use a wire whisk to stir together the milk, cornstarch, dry mustard, and pepper until smooth. Slowly stir the milk mixture into the broth mixture. Cook and stir over medium heat until the mixture comes to a boil. Reduce the heat. Cook and stir for 1 minute more. Remove from heat.
Stir in the turkey and rice, then transfer the mixture to a 1-1/2 quart casserole dish. Sprinkle with the almonds. Bake about 35 minutes or until heated through.
4-6 servings
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Adapted from Healthy Homestyle Cooking by Evelyn Tribole