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Turkey N Rice Casserole


4 cups cooked turkey or chicken, cubed
1 cup celery, chopped
1/2 medium onion, chopped
2 tablespoons butter
1 can (10.75 oz) cond. cream chicken soup*
1 soup can hot water
2 tablespoons soy sauce
1 can (4 oz.) sliced mushrooms, un-drained
1 can (8 oz.) sliced water chestnuts, un-drained
1/2 cup uncooked long grain white rice
1 can (approx 3 oz.) Chow Mien or rice noodles
chopped red bell pepper, tomatoes, etc for garnish


Preheat oven to 350 F. Place turkey in greased 9×13 baking pan or casserole. Saut√© celery and onion in butter until onion is transparent. Add condensed soup, hot water, soy sauce, mushrooms, water chestnuts and rice. Bring to a boil. Spread over turkey. Cover with a lid or foil. Bake at 350 F for 45 minutes.

Remove lid. If casserole is too juicy, continue to bake until dish has reached desired moisture level. Garnish with chow mien noodles, tomatoes and pepper; serve with glass of milk and a vegetable to make a complete meal.

* NOTE: May substitute cream of celery or cream of mushroom soup.

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