Wild Rice Casserole

Got left-over turkey or chicken?  This casserole is a great way to use it up. It is an entire meal in one dish. Simply delicious!

Wild Rice Casserole

1 cup wild rice (or ½ wild rice and ½ brown rice)

2 ½ cups water

2 ( 284 ml. ) cans of cream of mushroom soup

1 ( 540 ml. ) can of diced tomatoes

1 Tbsp. olive oil

 ½ red bell pepper, chopped

½ yellow bell pepper, chopped

1 zucchini, chopped

1 onion, diced

1 cup cubed cheddar cheese

1 cup cubed mozzarella cheese

1 – 2 cups diced cooked chicken or turkey

 In a saucepan, bring water to a boil. Add rice, cover, and reduce heat to simmer for 40 minutes. Remove from heat and let stand until ready to use.

Sautee all vegetables in the olive oil until tender (about 5 minutes). Drain any extra water from the rice, and add to a casserole dish. Add the vegetables, cheese, mushroom soup, tomatoes and chicken. Mix well. Bake at 350 degrees for 50 minutes, or until the sides are bubbling. (photo credit: craftlog.com)

Best wishes to you and yours, for a wonderfully delicious Thanksgiving!

Yours in good health,

Caryn

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