Turkey or Chicken Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe was mailed to my by my grandmother in upstate New York. She got the recipe from a luncheon at the Presbyterian Church. Can be cut in half. Chicken can be substituted for the turkey in the recipe. The serving sizes are approximate. Ingredients:
3 cups turkey, cooked |
1 1/2 cups celery, finely diced |
1 tablespoon onion, chopped |
3 cups rice, cooked (white or brown) |
2 (10 1/2 ounce) cans cream of chicken soup |
1 1/4 cups light mayonnaise |
1 1/2 cups corn flakes |
2 tablespoons butter |
Directions:
1. Cook rice according to the package directions.
2. Cube turkey or chicken.
3. Dice celery and onions.
4. Combine soup and mayonnaise.
5. Add to other ingredients.
6. Place in large, buttered casserole dish.
7. Bake at 350 degrees for 30 minutes, until it is heated through.
8. Add topping and bake an additional 1/2 hour until the casserole is golden and bubbling (TOPPING is 2 Tbsp of melted butter combined with 1 1/2 Cups of Corn Flakes).
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