Turkey Rice Casserole Recipe

Turkey Rice Casserole Recipe

Ingredients:

1/2 tsp of freshly cracked black pepper
4 ozs of pimiento; minced
4 c of chicken or turkey cutlets; cooked
1/2 tsp of tarragon (dried)
1 c of milk
1 c f broth (chicken or turkey)
1/4 c of flour (all purpose)
1/2 lb of mushrooms (fresh); sliced
1 stalk of celery
1/4 c of butter
1 c of rice (long grain)
1 tsp of salt
1/2 c of almonds (4 ozs); slivered

Instructions:

Toast almonds for ten minutes using an oven until almonds become golden in color. Lightly grease a baking dish.

Place two cups water inside a stockpot, season with salt then let it boil. Once boiling add your rice then simmer fifteen minutes. Turn off fire then set it aside for twenty minutes.

Saute the celery and mushrooms in butter over high heat. Stir occasionally then add broth. Lower down heat then keep on stirring to avoid clumping of flour. Mix in milk, turkey, pepper, pimiento and tarragon. Bring to boiling then turn off heat.

Mix together with your rice then sprinkle almonds over casserole. Bake for fifteen minutes. Sprinkle cheese over baked casserole. Good for six persons.

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