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
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 178 (59%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 32.1mg||10 %|
|Sodium 333.6mg||12 %|
|Potassium 292.3mg||8 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 21.7g|
|Protein 7.5g||11 %|
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Calories per serving: 300
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