Uncle Ben’s Wild Rice Turkey Casserole

Uncle Bens Wild Rice Turkey Casserole


  • 8 ounces Uncle Ben’s fast-cooking long grain & wild rice
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 tablespoons butter
  • 1 can cream of mushroom soup or use recipe forcream of anything soup.
  • 1/2 cup sour cream
  • 1/3 cup dry white wine
  • 1 can water chestnuts, drained and chopped
  • 1/2 to 1 teaspoon curry powder
  • 2 cups cooked turkey or chicken, cubed or shredded
  • Slivered or chopped almonds or pecans, optional


Prepare wild rice mix according to package directions. This casserole is best if the rice is not overdone as it will cook a bit more as the casserole bakes. Watch it carefully and pull it as soon as it’s done.

Meanwhile, saute onions and celery (in a large pan) in the butter until they are softened. Add the soup, sour cream, wine, water chestnuts and curry and warm through. Add in the poultry and the prepared wild rice and gently stir.

Place in casserole and bake at 350 degrees for 25 – 35 minutes, stirring once, if desired, about halfway through. After stirring, top with chopped or slivered almonds or chopped pecans if using.

Per Serving: 343 Calories; 15g Fat (39.7% calories from fat); 18g Protein; 32g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 689mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Keywords: Almonds, Bargain Meal of the Week, Canned Soup, Casserole, Chicken, leftover Chicken, nuts, Pecans, Rice, Turkey, Turkey Leftovers, water chestnuts, Wild Rice, Wine

%d bloggers like this: