Cook the rice, then saute 1/2 c onion in the butter.
Drain the mushroom and add the liquid from the can and water to make 1-1/2 cups. Add the cream of chicken soup and 3 c turkey. Add the 1-1/2 c. half and half.
Add the salt, parsley, pepper and slivered almonds.
350° until bubbly.
Originally Submitted
11/28/2015
0 Out of 5 from
0 reviews
You can add this Wild Rice Turkey Casserole recipe to your own private DesktopCookbook.
