Turkey And Rice Casserole

• 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

1. Combine turkey or chicken and rice in a greased 2 1/2-quart casserole; set aside.
2. Preheat oven to 350u0b0.
3. In large skillet, saute onion, celery and green pepper in 2 tablespoons butter for 8 minutes, stirring frequently, until tender and crisp.
4. Stir in soup, wine, mushrooms, sage, salt, thyme, pepper and pimentos. Pour mushroom-vegetable mixture in casserole.
5. Stir with a large spoon to combine.
6. Bake 40 to 45 minutes, until bubbly.
7. 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.

chicken, onion, green pepper, butter, cream of mushroom soup, white wine, mushrooms, sage, rice, pimentos, herb seasoned croutons, celery, pepper, salt, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674866 (may not work)