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