Casseroles > Poultry > Thanksgiving > Leftovers > Turkey & Wild Rice Casserole >
3 C leftover turkey, chopped
1 pkg. (8.8 oz.) long-grain wild rice, cooked
1 can (10.75 oz.) cream of chicken soup
1 medium onion, chopped
1/2 C mayonnaise
1 can (8 oz.) sliced water chestnuts, drained
1 C cheddar cheese, grated
Salt & black pepper to taste
Canned French-fried onions (for topping)
Combine all ingredients (except for canned onions) in a bowl. Pour mixture into a greased 9x13 baking pan or glass casserole dish. Cover and bake at 350-degrees F for twenty minutes; top evenly with canned French-fried onions and bake uncovered for fifteen minutes. Serve.
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