Oriental Turkey Casserole
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 6
3 views
With tender turkey pieces mingling with crunchy water chestnuts, this casserole offers a delightful balance of textures and flavors. The creamy sauce, enriched with the subtle nuttiness of slivered almonds, creates a comforting dish that’s perfect for weeknight dinners or potlucks. Topped with golden, buttery corn flakes, each bite delivers a satisfying crunch that will have your family coming back for seconds. It's a wonderful way to repurpose leftover turkey while bringing a taste of the orient to your table.
Ingredients
Ingredients
- 1/2 Cup Rice
- 1 Cup Chicken Broth
- 1 Cup Celery - Cooked, Diced
- 8 Oz Water Chestnuts - Drained
- 1 Can Cream Of Chicken Soup
- 1/2 Cup Slivered Almonds
- 3/4 Cup Mayonnaise
- 1 Cup Turkey - Cooked, Diced
- 1 - Buttered Crushed Corn Flakes
Directions
Directions
- Preheat oven to 350 degrees.
- Cook rice in chicken broth until rice is tender and broth is absorbed.
- Cook celery in boiling salted water until crisp-tender; drain.
- Slice water chestnuts thinly.
- Combine all ingredients except corn flakes in 2-quart casserole.
- Top with corn flakes.
- Bake at 350 degrees for 40 minutes.
Nutrition
Per serving · 6 servingsCalories
450
Fat
30 g
Saturated fat
5 g
Carbohydrates
30 g
Sugar
2 g
Fiber
2 g
Protein
15 g
Sodium
800 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/2 Cup Rice
- 1 Cup Chicken Broth
- 1 Cup Celery - Cooked, Diced
- 8 Oz Water Chestnuts - Drained
- 1 Can Cream Of Chicken Soup
- 1/2 Cup Slivered Almonds
- 3/4 Cup Mayonnaise
- 1 Cup Turkey - Cooked, Diced
- 1 - Buttered Crushed Corn Flakes
