Turkey Wild Rice Casserole

Ready in
1 hour


  • 2 cups sliced mushrooms
  • 1/4 cup butter
  • 6 Tbsp. flour
  • 2 chicken flavored instant bouillon cubes
  • 1 cup water
  • 1 (12-ounce) can evaporated milk
  • 4 cups cubed JENNIE-O Extra Lean Oven Roasted Turkey Breast
  • 1 cup uncooked wild rice
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1/2 cup almonds, sliced


Ready in
1 hour
  1. Heat oven to 350°F. In skillet, sauté mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.
  2. Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover. Bake 30 minutes or longer until hot and bubbly.

Nutrition Information