Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole

Relax. Here’s a dish that’s quick to prepare and easy to enjoy. No one will complain, “Turkey leftovers again?”

Prep Time

10

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

2
cups cut-up cooked turkey or chicken
2 1/4
cups boiling water
1/3
cup milk
1
small onion, chopped (1/4 cup)
1
can (10 3/4 ounces) condensed cream of mushroom soup
1
package (6 ounces) seasoned long grain and wild rice
  1. Heat oven to 350ºF. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
  2. Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Instead of the cut-up cooked chicken, try making this casserole with cut-up ham.
Variation
Mushroom lovers might like to add a small jar of sliced mushrooms, drained, to this wild rice casserole. Or add 1/2 cup frozen green peas.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 175
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 2 g,),
  • Cholesterol 45 mg;
  • Sodium 510 mg;
  • Total Carbohydrate 13 g
    • (Dietary Fiber 1 g,
  • Protein 16 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.