Popular Recipes Wild Rice and Turkey Casserole

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Wild Rice and Turkey Casserole

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

Ingredients :

• 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
• 2 1/4 cups water
• 1 tablespoon butter (optional)
• 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
• 1/4 cup onion, chopped
• 3 tablespoons soy sauce
• 2 tablespoons butter, melted, or as needed
• 1 1/2 cups soft bread crumbs

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H15M

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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