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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska Ingredients:
1 medium onion, chopped |
1 celery rib, chopped |
2 tablespoons butter |
2 cups milk |
1-1/4 cups uncooked minute® white rice |
2 cups diced cooked turkey |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup seasoned stuffing cubes |
1 can (4 ounces) chopped green chilies, drained |
1 cup (4 ounces) shredded cheddar cheese, divided |
Directions:
1. In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes.
2. Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes. Yield: 6-8 servings.
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