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Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 6
Relax. Here’s a dish that’s quick to prepare and easy to enjoy. No one will complain, “Turkey leftovers again?”
Updated May 17, 2005

Ingredients

  • 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

Steps

  • 1
    Heat oven to 350°F. 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.

  • Instead of the cut-up cooked chicken, try making this casserole with cut-up ham.
  • 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 Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
45 mg
Sodium
510 mg
Potassium
210 mg
Total Carbohydrate
13 g
Dietary Fiber
1 g
Protein
16 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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