Chicken-Turkey Casserole - cooking recipe

Ingredients

4 c. chicken and/or turkey, chopped
4 cans cream of chicken soup
4 cans cream of mushroom soup
4 small cans mushrooms
2 small jars chopped pimentos
2 c. chopped almonds
2 c. uncooked rice
4 c. chopped celery
1 tall can evaporated milk
3 chicken bouillon cubes, dissolved

Preparation

Mix
well.
Leave
in
refrigerator overnight in mixing bowl. Next
day,\tput in containers to be baked.\tThis may be baked at once or kept frozen up to six weeks.
Bake 1 hour at 350\u00b0.