6 sl Bacon

1/2 c Onion; chopped

1 1/2 c Rice; cooked

10 oz Frozen chopped spinach

- drained well 1/4 c Water chestnuts; sliced

1/4 ts Salt (optional)

1 cn Cream of Mushroom Soup

1/2 c Sour cream

1 lb Turkey; cooked, sliced

3/4 c Soft breadcrumbs

1 tb Butter; melted

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion in bacon drippings until tender; remove from heat. Add rice, spinach, water chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream; stir half of soup mixture into spinach mixture. Spoon spinach mixture into a lightly greased 12x7" baking dish; arrange turkey slices on top. Spoon remaining soup mixture over turkey. Combine breadcrumbs and butter; mix well, and sprinkle around edges of casserole. Sprinkle remaining bacon over center of casserole. Bake, uncovered, at 350 degrees for 30 min. Yield: 6 servings. Shared by Judi M. Phelps - The San Jose Kid