Crunchy Turkey Casserole
small yellow onion
long grain wild rice
cooked per manufacturer's instructions until slightly tender but still has a bite (do not overcook)
fully-cooked shredded turkey
grated Monterey jack cheese
can cream of chicken soup
chopped roasted red peppers
crumbled potato chips
chopped fresh parsley
Preheat oven to 350 degrees F. Spray a large baking dish with a nonstick spray and set aside.
Melt the butter in a large skillet over medium heat. Add the onion, and cook until tender, about 6 minutes. Transfer to a large bowl.
To the large bowl, also stir in the rice, turkey, peas, corn, cheese mayo, cream of chicken soup, and red peppers. Fold the ingredients together until fully combined.
Pour the mixture into the baking dish and smooth out the top. Top with the potato chips and place it in the oven. Bake for 30-35 minutes or until golden.
Garnish the turkey casserole with fresh parsley and enjoy immediately!
This crunchy turkey casserole is best served day of. To serve it any later will result in soggy potato chips and no one wants that. ;)