Turkey & Wild Rice Bake

READY IN: 2hrs
Recipe by OSUChrissy

This recipe is from the Great American Favorite Brand Name Cookbook. It is a favorite recipe from the National Turkey Federation.

Top Review by Legna

This was really easy to make. I used chicken instead of turkey & omitted the mushrooms (company didn't care for it). I doubled it & put it in a 9X13pan. I wasn't sure that the water would be absorbed, but it did. I also forgot to cover it while baking, but that didn't seem to matter. The swiss cheese was delicious on it. <br/>Made for Spring PAC 2014

Ingredients Nutrition

  • 1 (6 ounce) package long grain and wild rice blend, mix uncooked with seasoning packet
  • 2 13 cups water
  • 2 cups cooked turkey, cubed
  • 1 (4 ounce) can mushrooms, drained
  • 1 (14 ounce) canwhole artichoke hearts, drained & quartered
  • 1 (2 ounce) jar chopped pimiento, drained
  • 1 cup shredded swiss cheese


  1. Preheat oven to 350ºF.
  2. In 2-quart lightly greased casserole dish, combine rise with seasoning packet, water, turkey, mushrooms, artichokes, & pimiento.
  3. Cover & bake 1 hour 15 minutes or until liquid is absorbed.
  4. Top casserole with cheese.
  5. Return to oven & bake uncovered, 5-10 minutes or until cheese is melted & golden brown.

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