Turkey and Wildrice Casserole

As I've mentioned before, chicken (or turkey) and rice makes a regular appearance in our home. Here is the latest version. This is the perfect kind of dish to make for a potluck. I even tried some of the leftovers cold and it was quite tasty!

Turkey and Wildrice Casserole - modified from 9x13 The Pan that Can
1 package wild rice mix
3 cups cooked turkey, cut into small pieces
1 cup frozen peas
1 cup chopped celery
1 can cream of celery soup
1 can sliced water chestnuts
3 tbsp slivered almonds (optional), I didn't have any so I didn't put them in.
A dash of red pepper flakes (optional)
1/2 cup mayo
1/2 small onion, chopped
1 tsp lemon juice

1. Preheat oven to 350. Cook rice according to package directions. In a large bowl, combine all other ingredients. When rice is cooked, stir into chicken mixture. Spoon into 9x13 baking dish.

2. Bake, covered, for 30 minutes. Uncover and bake an additional 10-15 minutes until bubbly. The recipe suggested covering with shredded cheese when you uncover it, but I chose not to. Do as you wish.

Serve with Yogurt and Dill Bread. Enjoy.