Turkey and Wild Rice CasseroleThis casserole is perfect for using left-over turkey or chicken. Really good comfort food!

2 cups cooked turkey, cut into bite size pieces*
2-1/4 cups boiling water
1/3 cup milk
1/4 cup chopped onion
1 (10-3/4 oz) can condensed cream of mushroom soup**
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 oz) package original-flavor long-grain & wild rice mix

1. In an ungreased 11×7-inch (2 quart) casserole dish, mix together all the ingredients, including seasoning packet from rice mix; blend well.

2. Cover casserole with aluminum foil and bake 45 to 50 minutes or until the rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed. Makes 6 servings

* Cooked chicken can be used in place of cooked turkey.

**You can also use cream of celery or cream of chicken soup in place of mushroom.

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