YOUR SOLIN GENERATED RECIPE
Turkey and Wild Rice Casserole
Shredded turkey and nutty wild rice are baked with aromatic vegetables in a creamy, herb-infused sauce for a comforting and savory finish.
INGREDIENTS
3.5 oz shredded cooked turkey breast
0.5 cup cooked wild rice
1 cup sliced cremini mushrooms
0.5 cup diced celery
0.25 cup diced yellow onion
1 tsp extra virgin olive oil
0.25 cup low-sodium chicken broth
2 tbsp plain Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried thyme
1 clove garlic
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the diced onion, celery, and sliced mushrooms to the skillet and sauté for 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for an additional 60 seconds until fragrant.
In a large mixing bowl, combine the shredded turkey, cooked wild rice, and the sautéed vegetable mixture.
Add the chicken broth and Greek yogurt to the bowl, stirring well until everything is evenly incorporated and creamy.
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
Bake for 20-25 minutes until the casserole is bubbling and the edges are slightly golden brown.
Remove from the oven and let sit for 5 minutes before serving warm.