In a large pan, combine chicken stock with seasonings of your choice. Bring stock to a boil. Stir in the rice and all of the vegetables, except the peas. Bring rice and vegetables to a boil and
let simmer, covered, until rice is tender.
Stir in turkey and peas. Put rice mixture to a 2
quart baking dish and bake, covered, in preheated 350°F for 20 minutes.
Remove from oven and spread mozzarella slices or gratings evenly over casserole. Return to oven for 5 minutes or just until the cheese has melted.
Serves 6.
Contributor: pat ciesla
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