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Ingredients

1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®) 2 ¼ cups water 1 tablespoon butter 3 cups cubed cooked turkey 1 (10.75 ounce) can condensed cream of chicken soup 1 cup chopped celery 1 cup water 1 (5 ounce) can sliced water chestnuts, drained ¼ cup onion, chopped 3 tablespoons soy sauce 2 tablespoons butter, melted, or as needed 1 ½ cups soft bread crumbs

Nutrition Info

361.3 calories carbohydrate: 34.6 g cholesterol: 72.5 mg fat: 12.7 g fiber: 1.7 g protein: 26 g saturatedFat: 5.7 g servingSize: - sodium: 1369.8 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.
Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.
Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

6 servings

Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy.