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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Dutch Oven Turkey & Rice Casserole

1/2 lb. bacon; 1/2" pieces (2) 10 oz. cans cream of chicken soup
2 cups long grain white or wild rice 2 cups water
4 cups diced cooked turkey 2 tsp. dried parsley flakes
1 large yellow onion; diced 3/4 tsp. poultry seasoning
1 1/2 cup sliced mushrooms 1/2 tsp. paprika
1 cup chopped green bell pepper   salt and pepper to taste
4 cloves garlic; minced 2 cups grated cheddar cheese

Fry bacon in a 12" Dutch oven using 22-24 briquettes bottom heat until crisp. Add white or wild rice and continue cooking until rice is slightly toasted. Add turkey, onion, mushrooms, bell pepper, garlic, cream of chicken soup, water, and seasonings. Stir to mix completely. Bring contents to a boil then cover and bake for 60-90 minutes using 10-12 briquettes bottom and 14-16 briquettes top heat. When rice is tender sprinkle cheese over the top then replace lid and let stand for 5 minutes until cheese is melted.

Serves: 10-12

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