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Turkey Wild Rice Dish

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.
  • Total Time
    Prep: 15 min. Bake: 45 min. + standing
  • Makes
    6 servings

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.
Nutrition Facts
1 cup: 322 calories, 9g fat (3g saturated fat), 62mg cholesterol, 1337mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 27g protein.

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