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