I haven't made this, but I'm archiving it so I never have to ask Mom for the recipe again. My favorite post-Thanksgiving meal.
Ingredients and Directions:
1) Butter a 9X13 glass dish.
2) Cover the bottom of the dish evenly with 2 c. raw rice.
3) Sprinkle evenly across the rice 1 t. salt and 1 t. curry powder. You may use more curry powder if you like.
4) Chop or dice 3 c. of leftover turkey or chicken meat. Spread the turkey evenly across the rice.
5) Mince 1/2 to 1 onion, 2 stalks celery and saute in butter until soft. Spread the vegetables evenly across the turkey.
6) Make according to package directions one packet of the dry chicken noodle soup which wants 4 c. of water, with this change: use 5 c. water. You may substitute part or all of the water with chicken broth.
7) Ladle the hot soup over the stuff in the dish. Be careful so that you disturb things as little as possible. Save the noodles until last so that you can distribute them evenly over the surface of the dish.
8) Cover with foil and bake at 350 degrees F for one hour. Uncover and serve.
Ingredients and Directions:
1) Butter a 9X13 glass dish.
2) Cover the bottom of the dish evenly with 2 c. raw rice.
3) Sprinkle evenly across the rice 1 t. salt and 1 t. curry powder. You may use more curry powder if you like.
4) Chop or dice 3 c. of leftover turkey or chicken meat. Spread the turkey evenly across the rice.
5) Mince 1/2 to 1 onion, 2 stalks celery and saute in butter until soft. Spread the vegetables evenly across the turkey.
6) Make according to package directions one packet of the dry chicken noodle soup which wants 4 c. of water, with this change: use 5 c. water. You may substitute part or all of the water with chicken broth.
7) Ladle the hot soup over the stuff in the dish. Be careful so that you disturb things as little as possible. Save the noodles until last so that you can distribute them evenly over the surface of the dish.
8) Cover with foil and bake at 350 degrees F for one hour. Uncover and serve.
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