What's Cookin in the kitchen today

Tired of cookin the same old thing day in and day out.  I'm here to help.
Try this Turkey Casserole recipe tonight.

Wild Rice and Turkey Casserole

6 ounces wild rice
1 tablespoon plus 1 teaspoon reduced calorie tub margarine
3 cups sliced mushrooms
10 ounces of diced cooked turkey
1 cup evaporated skimmed milk
2 pack low sodium instant chicken broth mix (or 2 chicken cubes)
2 tablespoons chopped fresh chives
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

1.Cook rice according to package directions.  Drain if necessary and set aside to cool.

2. Preheat oven to 325 degrees.

3. In large non-stick skillet, melt 2 teaspoons of the margarine; add mushrooms and cook over medium heat, stirring frequently, 2  minutes.  Remove from heat; stir in rice, turkey, 1/2 cup of water, and remaining ingredients, except cheese and remaining margarine.

4. Spray a 9 inch square glass baking pan with non-stick cooking spray.  Transfer rice mixture to prepared pan.  Bake until heated through, about 40 minutes.  Top evenly with cheese and remaining 2 teaspoon margarine; bake 5 minutes longer, or place under preheated broiler until lightly browned.

Make 4 servings

*Tips:  You could also used chicken instead of turkey.
            I use olive oil instead of margarine (makes it a lil healthier)
            You can leave out the mushrooms.  My family doesn't eat them.

Hope you enjoy todays recipe.   Come by next Friday to see what kind of dessert I'll be cookin up.
Till then Happy Cookin!


*Scripture of the week
GIVE THANKS TO THE LORD, FOR HE IS GOOD; HIS LOVE ENDURES  FOREVER.
Psalms 107:1