Leftover Turkey Recipe

I took this recipe from a Pillsbury magazine, the kind you buy at the checkout (the photo is theirs as well).  I have had it clipped to the side of my fridge with the other receipes I've been meaning to make it for a long time, and finally got a chance last night. 

I had to leave for a showing before dinner was ready, so as I headed out the door, I kind of shrugged at Cory and said, "It'll be done in 15 minutes. There are frozen pizzas in the freezer if it's no good."  Forty five minutes later, I got this text, "Dinner was a HIT.  There's some left for you, but only a little."  Ah, super.  Blogworthy (and timely - just before leftover-Thanksgiving-turkey season).  Here it is; enjoy!

Wild Rice and Turkey Casserole

1 c cooked white rice

1 c cooked wild rice

2 c diced turkey breast (I used a rotisserie chicken)

2 c shredded mozzerella or montery jack cheese

1 (12 oz) can evaporated milk

1/2 c finely chopped chopped red pepper

1/2 c finely chopped chopped green pepper

2 eggs, slightly beaten

1/2 tsp salt

1/4 tsp pepper

1 tbsp chopped parsley, if desired.

Heat oven to 350.  Spray two quart baking dish with cooking spray.  In baking dish, mix whit eand wild rice; spread evenly over bottom.

In large bowl, mix turkey or chicken, cheese, milk, bell peppers, eggs, salt and pepper.  Spoon over rice.

Bake 45 - 55 minutes or until knife in center comes out clean and top is lightly browned.  Let stand five minutes before serving.