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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My aunt, Dorothy Riethman, bought this casserole to my house when I returned to work after maternity leave. It was a delicious and appreciated gift. Ingredients:
1 package (6 ounces) long grain and wild rice mix |
3 cups cubed cooked turkey |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (8 ounces) 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, melted |
Directions:
1. 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° for 30 minutes.
2. 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. Yield: 6 servings.
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