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Wild Rice and Turkey Casserole

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Wild Rice and Turkey Casserole
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 6
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of the cut-up cooked chicken, try making this casserole with cut-up ham.
  • tip 2
    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

175 Calories, 7 g Total Fat, 16 g Protein, 13 g Total Carbohydrate

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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