Turkeky and Wild Rice Casserole

Post date: May 20, 2015 7:57:24 PM

Ingredients

½ cup onion, chopped

½ cup celery, sliced

¼ cup butter

¼ cup white rice flour

1 cup gluten free, Low Sodium Chicken Broth

1 ½ cups half & half

4 ½ oz. jar sliced mushrooms, reserving liquid

3 cups cubed and cooked turkey or chicken

½ cup cooked Long Grain & Wild Rice

½ cup cooked white Rice

1 Tbs. parsley flakes

Coarse salt and fresh ground pepper, to taste

½ cup gluten free crackers, crushed

Directions

In large saucepan, cook onions and celery in butter until tender. Stir in flour until well blended. Add half & half, chicken broth, and reserved liquid from mushrooms to flour mixture, blend until smooth. Cook until thickened, stirring constantly, about 1 minute. Add remaining ingredients, except Nut-Thins. Mix well. Pour into 2 quart casserole dish prepared with cooking spray. Bake at 350° for 45 minutes. Remove from oven. Place Nut-Thins in a zip-lock bag and crush with a rolling pin. Sprinkle crushed Nut-Thins over casserole. Return to oven and continue to bake for 15 minutes.