Turkey Rice Casserole a Great Leftover Option

Turkey Rice Casserole
3 cups cut up cooked turkey (or Chicken)
1 (10 1/2 oz) can condensed cream of mushroom soup
1 1/4 c milk
1 c celery, chopped
1/2 c regular long grain rice
1/4 cup dry white wine
2 T chopped parsley
2 T butter or margarine
1/4 c dried bread crumbs

About 1 1/2 hours before serving:
Preheat oven to 350 degrees. In a casserole dish, stir turkey, undiluted soup, milk celery, rice wine and parsley. Cover casserole and bake 1 hour 15 minutes, stirring once or twice, until rice is cooked and mixture is hot and bubbly.
Meanwhile, in small saucepan over medium heat, melt butter ; stir in bread crumbs; set aside. When turkey mixture is hot and bubbly, uncover; sprinkle with crumb mixture and bake 15 minutes more or until crumbs are golden. Makes 4 or 5 servings.