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Turkey Rice and Almond Casserole
Serves 24

1 Cup margarine, melted
1-1/4 Cups flour, sifted
2 Cups milk or half and half
4 Teaspoons salt
1 Teaspoon onion salt
5-1/3 Cups instant rice
6 Cups turkey or chicken stock
1 Pound grated cheddar cheese, or more to taste
6 Packages frozen asparagus or broccoli, or more as needed
24 Slices turkey or chicken, * see note
1/2 Cup slivered almonds, or more as needed
*May substitute 8 cups diced chicken or turkey.

Melt butter; stir in flour and cook until bubbly. Add milk and stir until it thickens. Add 2 tsps. salt and 1/2 tsp. onion salt. Pour equal amounts of instant rice in to 2 large (9" x 13") shallow casseroles. Pour broth and remaining salts over rice. Sprinkle half of cheese over rice; top with
asparagus (or broccoli) and the turkey (or chicken). Pour cream sauce over all and sprinkle with remaining cheese.

Bake 20 minutes at 375 degrees. Sprinkle with slivered almonds and toast under broiler. . 

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