Well, y'all, if you're lookin' to whip up a southern-style dish that'll make the most of that leftover holiday turkey, you're in for a treat. This Turkey and Rice Casserole is as comforting as a front porch swing on a warm summer evening.
Ingredients:
- 2 cups cooked turkey, shredded
- 1 cup wild rice
- 21/2 cups chicken broth
- 1 cup cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Instructions:
- Preheat your oven to 350°F.
- Rinse the wild rice under cold water and drain.
- In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed.
- In a large mixing bowl, combine the cooked turkey, cream of mushroom soup, sour cream, cheddar cheese, chopped celery, onion, and bell pepper. Add salt, pepper, and a dash of hot sauce if you're feelin' spicy.
- Stir in the cooked wild rice until everything is well combined.
- Pour the mixture into a greased baking dish and sprinkle breadcrumbs evenly on top.
- Bake for 25-30 minutes or until the top is golden and bubbly.
This Turkey and Rice Casserole is the perfect way to bring a little southern hospitality to your table while making good use of those holiday leftovers.
Enjoy, y'all!