Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole
  • 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
  • 2 1/4 cups water
  • 1 tablespoon butter (optional)
  • 3 cups cubed cooked turkey
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup chopped celery
  • 1 cup water
  • 1 (5 ounce) can sliced water chestnuts, drained
  • 1/4 cup onion, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons butter, melted, or as needed
  • 1 1/2 cups soft bread crumbs


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.
  3. Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.
  4. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

03/31/2018
Wild Rice and Turkey Casserole, recipe PT15M PT1H 5 455 calories

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