Turkey and Rice Bake
14 oz can chicken broth
1 cup finely chopped onion
1/2 cup finely shredded carrots
1/4 cup finely shredded celery
2 Tbsp fresh snipped parsley
1/2 cup evaporated skim milk
3 Tbsp corn starch
1 tsp dry mustard
1/4 tsp white pepper
3 cups cooked and diced turkey breast
1 1/2 cups cooked brown rice
3 Tbsp chopped blanched almonds
Preheat oven to 350. In saucepan, bring broth, onion, carrots, celery, and parsley to boil. Reduce heat. Cover and simmer about 5 minutes. Whisk milk,
cornstarch, dry mustard, and pepper until smooth. Slowly stir milk mixture into broth mixture. Cook and stir over med heat until mixture comes to boil.
Reduce heat, cook and stir for 1 minute more. Stir in turkey and rice. Transfer to casserole dish. Sprinkle with almonds. Bake about 35 minutes.