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 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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