Turkey Wild Rice Casserole
Made by Sue Troxell 9-10-03 for Mom’s 48th birthday dinner
Ingredients
- 1/2-1 lb. Mushrooms sliced
- 1/4 C. Butter
- Granulated Garlic to taste
- Onion Powder to taste
- Salt to taste
- 3 Lbs. Cooked Turkey or Chicken or Veggie Chicken
- 2 1/2 C. White Rice
- 1/4 C. Wild Rice
- 3 C. Turkey Juice and Drippings or Chicken Broth
- 2 C. Water or Additional Broth
- 2 C. Whipping Cream
- 1/2 C. Milk
- 26 Oz. Can Cream of Mushroom Soup family sized can
Instructions
- Sauté sliced mushrooms in 1/4 c. butter till golden.
- Season generously with granulated garlic, onion powder and salt; set aside.
- Place cut up cooked turkey or chicken in a large fry pan.
- Season heavily with additional granulated garlic and onion powder, then sauté till golden.
- Mix all ingredients together and spread in a 12”x15” greased casserole dish.
- Bake at 300° F. till hot and bubbly.
- If this has been made ahead and refrigerated, it may take 2+ hours to bake.
- During last hour of baking, may choose to top with buttered Panko bread crumbs with chopped fresh or dried parsley.
