Wild Turkey Skillet
from lizj's recipe box
Ingredients:
2 packages (4 to 6 ounces each) quick-cooking wild rice blend
2 cups frozen mixed vegetables
12 ounces leftover cooked turkey or chicken (for about 3 cups chopped)
1 can (10 ¾ ounces) reduced-fat cream of chicken soup
½ cup reduced-fat sour cream
1 teaspoon Worcestershire sauce
½ cup already finely shredded sharp Cheddar cheese
1. Pour the required water, rice, and any seasonings into an extradeep, 12-inch nonsrick skillet that has a lid. Bring the mixture to a boil over high heat and cook according to package directions, about 10 minutes. Add the mixed vegetables to the skillet in the last 2 minutes of cooking.
2. Meanwhile, chop the turkey into bite-size pieces and set aside. When the rice has cooked, reduce the heat to low, and add the turkey, soup, sour cream, and Worcestershire to the skillet. Stir well to moisten the rice with the soup and sour cream.
3. Evenly distribute the rice in the pan, and sprinkle the cheese on top. Cover the pan and simmer until the cheese melts and the casserole bubbles around the edges, about 5 minutes. Serve at once.
Serves 6
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