Southwest Turkey and Rice

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We had turkey for dinner on Sunday.  I know, it's not Thanksgiving, but I had an extra one in the freezer and it was nearing the end of it's freezer life!  Besides, one turkey on Sunday equals several meals for the week!  Monday we had Turkey Pasta Salad (which fed us Monday night and lunches for everyone on Tuesday), and tonight we finished that off with Southwest Turkey and Rice Casserole.    When I make this again I will add a bit more seasoning.

 Southwest Turkey and Rice

 Turkey (leftover, diced or shredded)
1 C. rice
1 can cream of mushroom or cream of chicken soup
1 1/2 cans broth from simmering the turkey OR water
1 can diced green chili's
3/4 C. diced onion
1 tsp. chili powder
1/2 tsp. salt
dash black pepper
Shredded cheese - Monterrey Jack, or cheddar 

 Grease a 9x13 baking dish.  Sprinkle the dry rice across the bottom evenly.  Sprinkle diced onion on top of the rice.  Spread diced/shredded turkey on top of the onion.

 In a mixing bowl mix soup, broth (or water), green chili's, chili powder, and salt & pepper.   Pour soup mixture over turkey.  Cover with foil.   Bake at 325 for 1 1/2 hours.  Remove foil, sprinkle with cheese and return to oven to melt the cheese.

 Joy's note:   I think I may try sliced olives in this and possibly green or red pepper.  Nice change of pace for leftover turkey at our house!  If I felt so inclined, leftover chicken or just diced raw boneless skinless chicken would work just fine in this.

 Enjoy!

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