Wild Rice and Turkey Casserole

Wild Rice And Turkey Casserole Recipe

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Natasha Nalley


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.

★★★★☆ 3 votes
15 Min
1 Hr 5 Min


2 c
cut-up cooked turkey or chicken
2 1/4 c
boiling water
1/3 c
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
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


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

About Wild Rice and Turkey Casserole