Now and Later: Cheddar Turkey Bake

• 4 Cups Chicken broth
• 1/4 onion, chopped
• 2 Cups uncooked rice
• 4 Cups cooked turkey, cubed
• 2 Cans Cream of Chicken Soup
• 2 Cups milk
• 2 Cups finely crushed Rits or Saltine Crackers
• 6 T. Butter
• 1 Cup Shredded Cheddar Cheese
• salt and pepper

In a large saucepan, bring broth and onion to a boil. Add rice; cover and simmer for 15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl. Add turkey, cheese, soup, milk, and salt and pepper to the bowl. Mix all ingrediets well. Transfer to 2-4 baking dishes. Sprinkle tops with crushed crackers, then drizzle with melted butter. Bake one NOW at 350 for 35 minutes. Cover the other(s) and freeze for LATER. When ready to use, remove from freezer, transer to refrigerator, and let thaw in fridge overnight. Bake at 350 for 45 minutes or until heated through.

Hot Turkey Sandwiches

1/2 Cup mayonnaise

2 T. salsa

1 T. onions, chopped

bread

turkey

pepper jack or mozzarella cheese

butter

Mix the mayo, salsa, and onion together. Spread onto 2 slices bread. Layer with turkey and cheese, just like a sandwich. Spread butter on outside slices of bread and fry on frying pan like you would a grilled cheese.