Tuesday, November 30, 2010

Turkey and Wild Rice Bake

Don't let the terrible picture stop you from trying this dish!  It was absolutely delicious!  Even my kiddos loved it.  It was creamy and the chicken was so moist.  Water chestnuts add a really nice crunch too.  Since I try to avoid eating fungus at all costs, I used thinly sliced carrots instead of mushrooms.  They added some much needed color as well.  This is a great way to use up the Thanksgiving leftovers.

Turkey and Wild Rice Bake
Serves 8

1 pkg. (6 oz.) long grain and wild rice mix
1 cup chicken broth
3 1/2 cup cooked turkey (or chicken), cubed
1/2 cup chopped celery
1 (10 3/4 oz.) can cream of mushroom soup
1 (8 oz.) can sliced water chestnuts
1 (6 oz.) jar sliced mushrooms, drained (I used 1 cup sliced carrots instead)
1/2 cup chopped onion
1/2 cup soy sauce
1 cup soft bread crumbs
2 Tbs. melted butter or margarine

In a sauce pan,cook the rice according to the package directions.  Place the rice in a large bowl and add the broth, turkey, celery, soup, water chestnuts, mushrooms, onion and soy sauce.  Transfer to a greased 9 x 13 inch baking dish.  Toss the bread crumbs with the butter and sprinkle over the top of the rice mixture.  Bake at 350° for 55-60 minutes or until heated through.

Source:  My Grandma S.

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