Gobbler Cobbler Pie

Gobbler Cobbler Pie
Paula Deen
pauladeen

This casserole is fast and easy to put together. A good recipe to make the night before and reheat in the microwave or in the oven.  I followed directions, but next time I will cut the recipe in half and mix all the cheese in, I didn't like the looks of the orange top. I would prefer to see a creamy, bubbled over on parts of the crust.  This made a good size casserole,  so this means Dickie will be eating this for a few days. Well, that is ok, he takes a hot lunch everyday.  He likes leftovers.  I would make this again, I enjoyed it.  The casserole is creamy with the mayo and sour cream and the texture was good.  

3 cups cut up turkey or chicken
1 package of Long Grain Wild Rice (recommended Uncle Ben's)
1 preformed pie crust and brushed with egg wash
1 cup mayo
1 cup sour cream
1 (8 ounce) package of sliced mushrooms
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 small can french style green beans, drained
1 small can water chestnuts, drained & chopped
2 cups grated cheddar cheese
1 tbsp oil
1 tsp poultry seasoning
Dice the chicken or turkey and set aside. Prepare the rice as per the directions on the box. Set aside.
Saute the onions, peppers and mushrooms in the 1 tbsp of oil.
In a good size bowl combine the mayo, sour cream, chicken, cooked rice, chestnuts, green beans, 1 cup of the cheddar cheese, and the poultry seasoning. Then add the saute' mixture. Stir well. Grease a good size casserole dish and pour the mixture into the casserole dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Unroll the prepared pie crust and either using a knife or a pastry cutter wheel cut the pie crust in 1/2 inch strips. Make a lattice pattern over the top of the casserole dish. Brush with the egg wash. Bake for about 30 minutes at 350 degrees or until the crust is golden brown.