Aloha Friday Recipe: Wild Rice Turkey Casserole

November 27th, 2009

Looking for a way to use that leftover turkey other than sandwiches?

1 (6 ounce) package long grain and wild rice mix
3 cups cubed cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) can sliced water chestnuts, drained and halved
3/4 cup water
1/4 cup chopped onion
3 tablespoons soy sauce
1 cup soft bread crumbs
1 tablespoon butter or margarine, melted

Prepare rice according to package directions. Stir in the turkey, soup, water chestnuts, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving.