Plains Edition Recipes 11-26-11 | TheFencePost.com

Plains Edition Recipes 11-26-11

1 (6 oz.) Wild Long-Grain Rice Mix

4 to 6 c. Turkey, cooked and chopped

2 boxes Frozen Broccoli, cooked

1 c. Mushrooms

1 (8 oz) can Water Chestnuts, sliced

8 oz. Sliced Cheese

Recommended Stories For You

1 can Chicken Broth

1 can Cream of Mushroom Soup

1/2 c. Miracle Whip

1 can French-Fried Onion Rings

Cook rice mix according to directions. Layer rice mix, turkey, broccoli, mushrooms, water chestnuts, and cheese in a 9-by-13-inch casserole dish. Pour chicken broth over top. Cover with mixture of mushroom soup and miracle whip. Bake 45 minutes at 350 degrees. Spread onion rings on top for final 5 to 10 minutes of baking.

From the kitchen of: Chris Bryant, Johnson City, Tenn.

1 (6 oz.) Wild Long-Grain Rice Mix

4 to 6 c. Turkey, cooked and chopped

2 boxes Frozen Broccoli, cooked

1 c. Mushrooms

1 (8 oz) can Water Chestnuts, sliced

8 oz. Sliced Cheese

1 can Chicken Broth

1 can Cream of Mushroom Soup

1/2 c. Miracle Whip

1 can French-Fried Onion Rings

Cook rice mix according to directions. Layer rice mix, turkey, broccoli, mushrooms, water chestnuts, and cheese in a 9-by-13-inch casserole dish. Pour chicken broth over top. Cover with mixture of mushroom soup and miracle whip. Bake 45 minutes at 350 degrees. Spread onion rings on top for final 5 to 10 minutes of baking.

From the kitchen of: Chris Bryant, Johnson City, Tenn.

1 (6 oz.) Wild Long-Grain Rice Mix

4 to 6 c. Turkey, cooked and chopped

2 boxes Frozen Broccoli, cooked

1 c. Mushrooms

1 (8 oz) can Water Chestnuts, sliced

8 oz. Sliced Cheese

1 can Chicken Broth

1 can Cream of Mushroom Soup

1/2 c. Miracle Whip

1 can French-Fried Onion Rings

Cook rice mix according to directions. Layer rice mix, turkey, broccoli, mushrooms, water chestnuts, and cheese in a 9-by-13-inch casserole dish. Pour chicken broth over top. Cover with mixture of mushroom soup and miracle whip. Bake 45 minutes at 350 degrees. Spread onion rings on top for final 5 to 10 minutes of baking.

From the kitchen of: Chris Bryant, Johnson City, Tenn.