Wild Rice and Turkey Casserole recipe

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Ingredients

1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
2 ¼ cups water
1 tablespoon butter
3 cups cubed cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
1 cup chopped celery
1 cup water
1 (5 ounce) can sliced water chestnuts, drained
¼ cup onion, chopped
3 tablespoons soy sauce
2 tablespoons butter, melted, or as needed
1 ½ cups soft bread crumbs

Nutrition Info

361.3 calories
carbohydrate: 34.6 g
cholesterol: 72.5 mg
fat: 12.7 g
fiber: 1.7 g
protein: 26 g
saturatedFat: 5.7 g
servingSize: -
sodium: 1369.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.

  3. Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.

  4. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy.

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