Wild Turkey Rice Bake

Name: Wild Turkey Rice Bake
Ingredients: 1 package (6 ounces) long grain and wild rice mix; 1 teaspoon chicken bouillon granules; 1 cup hot water; 3-1/2 cups cubed cooked wild turkey; 1-1/2 cups chopped celery; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 can (8 ounces) sliced water chestnuts, drained; 1 jar (6 ounces) sliced mushrooms, drained; 1/2 cup chopped onion; 1/4 cup reduced-sodium soy sauce; 1 cup soft bread crumbs; 2 tablespoons butter, melted

12 ingredients

2 steps

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 teaspoon chicken bouillon granules
1 cup hot water
3-1/2 cups cubed cooked wild turkey
1-1/2 cups chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (6 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/4 cup reduced-sodium soy sauce
1 cup soft bread crumbs
2 tablespoons butter, melted

Directions

1

Prepare rice according to package directions; place in a large bowl. Dissolve bouillon in hot water; add to rice. Stir in the turkey, celery, soup, water chestnuts, mushrooms, onion and soy sauce.
2

Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 55-60 minutes or until heated through.