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Wild Rice Turkey Dish Recipe

Photo by: Taste of Home

My aunt, Dorothy Riethman, bought this casserole to my house when I returned to work after maternity leave. It was a delicious and appreciated gift.

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6 Servings
Prep: 15 min. Bake: 45 min. + standing

Ingredients

1 package (6 ounces) long grain and wild rice mix
3 cups cubed cooked turkey
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained and halved
3/4 cup water
1/4 cup chopped onion
3 tablespoons soy sauce
1 cup soft bread crumbs
1 tablespoon butter, melted

Directions

Prepare rice according to package directions. Stir in the turkey, soup, water chestnuts, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes.
Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 322 calories, 9 g fat (3 g saturated fat), 62 mg cholesterol, 1,337 mg sodium, 33 g carbohydrate, 2 g fiber, 27 g protein.

Wild Rice Turkey Dish published in Casserole Cookbook , p36