Turkey And Rice Casserole - cooking recipe

Ingredients

3 c. cooked turkey or chicken
1 c. chopped onion
1 c. chopped green pepper or frozen peas
3 Tbsp. butter or margarine
1 can cream of mushroom soup (undiluted)
1/2 c. dry white wine or chicken broth
1 (6 oz.) can sliced mushrooms (undrained)
1 tsp. sage leaves, crumbled
3 1/2 c. cooked rice
1 (4 oz.) can pimentos, drained and chopped
1 c. herb seasoned croutons
1 c. chopped celery
dash of pepper
1/2 tsp. salt
1/4 tsp. thyme

Preparation

Combine turkey or chicken and rice in a greased 2 1/2-quart casserole; set aside.
Preheat oven to 350\u00b0.
In large skillet, saute onion, celery and green pepper in 2 tablespoons butter for 8 minutes, stirring frequently, until tender and crisp.
Stir in soup, wine, mushrooms, sage, salt, thyme, pepper and pimentos. Pour mushroom-vegetable mixture in casserole.
Stir with a large spoon to combine.
Bake 40 to 45 minutes, until bubbly.
If you use brown rice, cook covered 1 cup raw brown rice in 3 cups boiling water with 1 teaspoon salt about 40 minutes, or until water is absorbed.