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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Ingredients:
2 can(s) (10-3/4 ounces each) condensed cheddar cheese soup, undiluted |
6 tablespoon(s) butter, melted |
2 cup(s) chicken broth |
4 cup(s) cubed cooked turkey |
4 teaspoon(s) dried minced onion |
2 cup(s) finely crushed butter-flavored crackers (about 60 crackers) |
2 cup(s) frozen peas, thawed |
2 cup(s) milk |
1 teaspoon(s) salt |
2 cup(s) uncooked long grain rice |
2 cup(s) water |
Directions:
1. In a large saucepan, bring the broth, water and onion to a boil. Reduce heat. Add rice; cover and simmer for 15 minutes. Remove from the heat; fluff with a fork.
2. Divide rice between two greased 9-in. square baking pans. Sprinkle each with peas and turkey. In a bowl, combine the soup, milk and salt until smooth; pour over turkey. Toss the cracker crumbs and butter; sprinkle over the top.
3. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 35 minutes or until golden brown.
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