Yellow Chicken and Rice Casserole

Cook 2 cups rice, adding 2 chicken bouillon cubes and 2 tablespoons or more of dried onion to the cooking water.

Put cooked rice, a cup or more of diced cooked chicken or turkey, and 2 cans drained mushrooms (optional) into a 9x13-inch baking dish. If using mushrooms, use the drained juices as part of the water in the next step.

In a saucepan, mix 2/3 cup powdered milk, 1/2 cup flour, 1/2 teaspoon turmeric, salt, and pepper to taste. While stirring with a whisk, add 3 cups water. Cook stirring until thickened. Pour over rice mixture and cut in with a knife. Top with grated cheese. Bake at 375 degrees for 20-30 minutes, or microwave to melt cheese if you are in a hurry.

This recipe works well for people who want to avoid fat. Use lean chicken and fat free cheese, or leave a portion without cheese.

Testing comment: Works well.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 96)