Ingredients

• 1  6.2-ounce package  quick-cooking long grain and wild rice mix
• 2  tablespoons  butter or margarine
• 4  ounces  shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
• 2  stalks  celery, sliced (1 cup)
• 2  14-ounce cans  reduced-sodium chicken broth or 3-1/2 cups chicken stock
• 1/4  teaspoon  ground black pepper
• 2  cups  chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
• 1  cup  whipping cream
• 2  tablespoons  dry sherry (optional)

Directions

1. Prepare the rice mix (using the seasoning packet) according to package directions, except omit any butter or margarine.

2. In a large saucepan, melt butter over medium heat. Add mushrooms and celery. Cook about 5 minutes or until vegetables are almost tender and most of the mushroom liquid has evaporated, stirring occasionally. Add chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice mixture, turkey, whipping cream and, if you like, dry sherry. Heat through. Makes 6 main-dish servings.