Recipe by Nadine Wanek
"Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy."
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1 (6 ounce) package
long grain and wild rice mix (such as Uncle Ben's®)
2 1/4 cups
cubed cooked turkey
1 (10.75 ounce) can
condensed cream of chicken soup
1 (5 ounce) can
sliced water chestnuts, drained
butter, melted, or as needed
1 1/2 cups
soft bread crumbs
I made this recipe last week and it was wonderful. I substituted cream of mushrooom soup for the cream of chicken. everyone who had it cleaned their plates!
This casserole is a litle bland. Next time I will add more spices.
I personally liked the recipe. My husband ate it, but he wasn't thrilled with it. I guess he thought it was bland, so he put Tobasco on it. I made it exactly, but didn't have an onion. I'm also confused by the butter to breadcrumps ratio because I used 4 T of butter and it didn't come close to blending with all the bread crumbs, therefore leaving a dry layer on top of casserole after baking, which I just basically scooped off. Maybe I was supposed to use real bread instead of the canned bread crumbs??
It was fine.
Added poultry seasoning and garlic powder to help perk up the flavor. After baking for 30 minutes, the celery was still uncooked. It has the potential to make for a good meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice and Turkey Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 115
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