Turkey & Rice Casserole

This is a great way to use up leftover turkey & dressing.

Turkey & Rice Casserole - serves 8

2 cups cooked and chopped turkey (or chicken)
1 cup diced celery
1/2 small onion, diced
1 cup sliced almonds
4 cups cooked brown rice (approx 1 1/2 cups uncooked)
1 cup light mayonnaise
1 can cream of celery soup
1 can cream of mushroom soup
3/4 tsp salt
3/4 tsp pepper
2 Tbsp lemon juice
2 chicken bouillon cubes dissolved in 1/2 cup boiling water

Combine all ingredients. Place in a large casserole dish. (I get 2 medium casseroles with this recipe.)

Topping: Mix 3/4 cup crushed cornflakes with a tsp of melted butter. Sprinkle on top. Alternatively, you can spread leftover turkey dressing on top. Both ways are good.

Bake at 400 F for 45 minutes.