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Crunchy Turkey Casserole

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 10 -12


  • 2 tablespoons unsalted butter
  • 1 small yellow onion chopped
  • 1 cup long grain wild rice cooked per manufacturer's instructions until slightly tender but still has a bite (do not overcook)
  • 3 cup fully-cooked shredded turkey
  • 2 cups frozen peas thawed
  • 1 1/2 cup frozen corn thawed
  • 1 1/2 cups grated Monterey jack cheese
  • 1 cup mayo
  • 1 can cream of chicken soup
  • 1/2 cup chopped roasted red peppers
  • 3 1/2 cups crumbled potato chips
  • 2 tablespoons 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. ;)