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


Add to Grocery List

  • 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

How to Make Wild Rice and Turkey Casserole


  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.

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