Turkey Spinach Rice Bake

Ingredients:

One 10-ounce package frozen chopped spinach

½ cup chopped onion

½ Minute Rice

6 slices bacon

2 cups cubed cooked turkey

One 10 and ¾ ounce can condensed cream of mushroom soup

½ cup dairy sour cream

½ up sliced water chestnut

2 tablespoon chopped canned pimiento

1 tablespoon chopped canned pimiento

1 tablespoon butter or margarine

1 ½ cups soft bread crumbs

Procedure:

1. In 1 ½ quart casserole combine spinach, onion, and ½ cup water. Cook, cover, till mixture boils, 7 ½ to 8 minutes. Stir to separate spinach.
2. Stir in rice. Let stand and cover for 10 minutes to absorb liquid.
3. Place bacon between layers of paper toweling in 10x6x2 inch baking dish. Oven cook till crisp, 6 ½ to 7 minutes, rearranging bacon once.
4. Crumble bacon; stir into rice mixture with turkey, soup, sour cream, water chestnuts, pimiento, and ¼ teaspoon salt.
5. Return to 10x6x2 inch baking dish. Oven cook, cover till hot, about 10 minutes; turn dish twice.
6. Melt the butter 30 to 40 seconds; sprinkle with paprika, if desired. Cook, 1 minute.

Serving Suggestion:

Makes 6 servings