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Wild Rice Turkey Casserole


1 package wild rice, mix, 6 oz
1 can cream of chicken soup, condensed, 10 3/4 oz.
4 cups turkey, cooked, cubed
1 cup celery, chopped
1/4 cup onion, chopped
1 can water chestnuts, canned, 5 oz
3 tablespoons soy sauce
1 cup chicken broth

TOPPING
1 1/2 cups seasoned bread stuffing, dry mix
1/2 cup butter or margarine, melted

Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350 deg F for 1 hour.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.