Cheesy Turkey or Chicken Bake

Cheesy Turkey or Chicken Bake
Laura Hopkins
Yield: 2 casseroles

Ingredients:
2 c chicken stock
2 c water
4t dried minced onion
2 c uncooked rice (wild rice is great- cook longer)
2 c frozen peas
4 c shredded cooked chicken or turkey (you can use rotisserie chicken too)
2 cans condensed cheddar cheese soup, undiluted
2 c milk
1 t salt
2 c finely crushed Ritz crackers (about 2 sleeves)
2/3 c melted butter

Method:
In large saucepan, bring the stock, water and onion to boil. Reduce heat. Add rice, cover and simmer for 15 minutes. Remove from heat and fluff rice with a fork. Divide rice between two greased 9-in square baking pans. Sprinkle each pan with chicken/turkey and peas. In a bowl combine the soup, milk, and salt until smooth. Pour over chicken/turkey. Toss the cracker crumbs with melted butter and sprinkle over pans. Cover and freeze up to 3 months.

Thaw casserole in fridge for 24 hours then bake uncovered at 350 for 35 minutes or until golden brown.