Turkey Rice Casserole

Taste of Home Magazine, Premiere Edition
Servings: 6

The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 tablespoons butter or margarine
2 cups milk
1¼ cups uncooked instant rice
2 cups diced cooked turkey
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
1 cup seasoned stuffing cubes
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded cheddar cheese, divided

Cooking Method

In a 2-qt. microwave-safe dish...

1. Combine the onion, celery and butter.

2. Cover and microwave on high for 2-3 minutes or until butter is melted.

3. Stir in milk.

4. Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil).

5. Stir in rice.

6. Cover and let stand for 2 minutes.

7. Add the turkey, soup, croutons, chilies and 1/2 cup cheese.

8. Cover and microwave on high for 5-7 minutes or until heated through, stirring once.

9. Sprinkle with remaining cheese.

10. Cover and let stand for 5 minutes.