This is not exactly a vintage recipe, but it is an old one. I saw this in TOH some years ago and tweeked it somewhat to make it more diabetic-friendly for my fellow diabetics. The tweeking makes it healthier for anyone. Also, this recipe takes a little over an hour, much of that time in the oven.
4 cups cubed cooked turkey breast (or any leftover turkey)
1 can low-fat cream of chicken soup, undiluted
1 pkg (10-oz) frozen broccoli florets, thawed and drained
1 pkg (6.9-oz) chicken-flavored rice mix
1 1/3 cups low-fat milk
1 cup chicken broth
1 cup chopped celery
1 can (8-oz) sliced water chestnuts, drained
3/4 cup olive oil mayonnaise
1/2 cup chopped onion
Preheat oven to 325 degrees.
Spray a 3-quart baking dish with nonstick cooking spray.
Combine all ingredients in a large mixing bowl until blended. Transfer mixture to the prepared baking dish.
Cover and bake at 325 for 1 hour. Remove cover and bake another 15 minutes or until the rice is tender.
Yield: 8 servings.
1 can low-fat cream of chicken soup, undiluted
1 pkg (10-oz) frozen broccoli florets, thawed and drained
1 pkg (6.9-oz) chicken-flavored rice mix
1 1/3 cups low-fat milk
1 cup chicken broth
1 cup chopped celery
1 can (8-oz) sliced water chestnuts, drained
3/4 cup olive oil mayonnaise
1/2 cup chopped onion
Preheat oven to 325 degrees.
Spray a 3-quart baking dish with nonstick cooking spray.
Combine all ingredients in a large mixing bowl until blended. Transfer mixture to the prepared baking dish.
Cover and bake at 325 for 1 hour. Remove cover and bake another 15 minutes or until the rice is tender.
Yield: 8 servings.
The original picture.
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