wild rice and turkey casserole

Name: Wild Rice and Turkey Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Ingredients: 2 cup(s) cut-up cooked turkey or chicken; 2 1/4 cup(s) boiling water; 1/3 cup(s) milk; 1 small onion, chopped (about 1/4 cup); 1 can(s) condensed cream og mushroom soup; 1 package(s) (6 oz) seasoned long grain and wild rice; - optional:; 1 small jar sliced mushrooms, drained; 1/2 cup(s) frozen green peas, or pea and carrot mix; - use cut-up cooked ham instead of the poultry

(3 RATINGS)

51 Pinches

Natasha Nalley

Frederick, MD

Updated on Apr 27, 2011

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 time 15 Min

cook time 1 Hr 5 Min

method Bake

yield

Ingredients

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

How To Make wild rice and turkey casserole

Step 1

Heat oven to 350 degrees. Mix all ingredients, including seasoning packet from rice mix, in deep ungreased 2 quart casserole dish.

Step 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.
Step 3

If you use a rice packet of a different size, adjust the amount of water accordingly.
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