Wild Rice And Turkey Casserole Recipe

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Wild Rice and Turkey Casserole

Natasha Nalley

By
@MomInMD

Here's a dish that's quick to prepare and no one will complain about Turkey leftovers again. I make this all the time. Sometimes I'll use cut up rotisserie chicken instead of the leftover turkey meat. I like a one pot meal, so I always add the mushrooms and peas. You probably could experiment with other combinations of veggies.


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Prep:

15 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

2 c
cut-up cooked turkey or chicken
2 1/4 c
boiling water
1/3 c
milk
1 small
onion, chopped (about 1/4 cup)
1 can(s)
condensed cream og mushroom soup
1 pkg
(6 oz) seasoned long grain and wild rice
optional:
1 small
jar sliced mushrooms, drained
1/2 c
frozen green peas, or pea and carrot mix
use cut-up cooked ham instead of the poultry

Directions Step-By-Step

1
Heat oven to 350 degrees. Mix all ingredients, including seasoning packet from rice mix, in deep ungreased 2 quart casserole dish.
2
Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.
3
If you use a rice packet of a different size, adjust the amount of water accordingly.

About this Recipe