Turkey or Chicken and Wild Rice Casserole

We're working our way through the final leftovers hiding in the freezer from our Canadian Thanksgiving turkey and last night's casserole pretty well took care of it. Not a moment too soon either, what with American Thanksgiving just around the corner and another turkey bird on the menu. 

Loosely based on a recipe from one of my favorite Junior League cookbooks called "Heart's Of The Palm", I used some pre-cooked wild rice along with sauteed onions, water chestnuts for crunch, mushroom soup, sour cream and sherry along with cheddar and pepper jack cheese. Topped with fresh breadcrumbs and finished with more grated cheddar and a handful of sliced almonds, the top of the casserole ends up all crunchy and golden while the innards are rich and creamy.

It's a great make ahead meal because you can prep the casserole and have it waiting in the refrigerator when you get home after a long hard day. A quick 40 minutes in the oven's about all the time it takes to bake - just long enough to set the table, make a salad and pour a glass or two of wine. Sounds good huh?

Turkey and Wild Rice Casserole (adapted from Hearts of the Palm Cookbook, Junior League of West Palm Beach)

2 tablespoons butter

1 medium onion, finely chopped

2 -1/2 cups diced leftover cooked turkey or chicken

1-3/4 cups cooked wild rice

1 8 ounce can sliced water chestnuts, drained

1-1/2 cups grated sharp cheddar cheese, divided

1 cup grated pepper jack cheese

1 can cream of mushroom soup

1/2 cup sour cream

1/4 cup milk

1/4 cup dry sherry

1/2  teaspoon salt

1/2 teaspoon coarse ground black pepper

1 cup soft fresh breadcrumbs

1/2 cup sliced almonds

Preheat oven to 350. Spray a medium sized casserole dish with cooking spray and set aside.

Heat butter in a sauté pan and when melted add onion. Cook until onion is softened. Remove to a large bowl. Add turkey or chicken, wild rice, water chestnuts, 1 cup of grated cheddar and the pepper jack cheese. In a small bowl whisk together mushroom soup, sour cream, milk, sherry, salt and pepper. Add to turkey mixture and mix well to combine. Pour into casserole dish and top with fresh breadcrumbs. Bake for 35 to 40 minutes or until heated through and bubbling. Toss together remaining half cup of cheese and sliced almonds. Place on top of casserole dish and return to oven for additional 10 minutes until cheese is melted and almonds are toasted. Makes 6 servings. 

A year ago - Poblano and Sausage Chili 

Two years ago - Weenies and Bacon Maple Beans

Three years ago - Pork Tenderloin with Bacon,Onion,Mushroom Bourbon Sauce

 

Comments

[Lea Callais]

That looks fabulous - and I do take you up on the suggestion for the chicken!!! ;) I love all of those ingredients - and casseroles have a comforting quality - and an ease to them - I like 'um!

[June]

Oh right, no turkey for you my friend. Chicken will be great, even a supermarket rotisserie bird would work. It's a tasty casserole.

[Lorraine]

Nothing like a cheesy hot bowl of comfort. Good idea for leftover turkey.

[June]

Tiz the season. Ain't it grand?