Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.
1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 2 carrots
Add garlic and cook another 30 seconds, until bloomed and fragrant.
2 cloves garlic
Add rice and cook, stir until coated.
1 cup dry long-grain white rice
Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.
3 tablespoons unsalted butter, 1 cup water, 2½ cups low-sodium chicken broth, 1 cup heavy cream, ¼ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt
Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.
2 cups cooked turkey, 8 ounces sliced water chestnuts, ¾ cup freshly grated Parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon Worcestershire Sauce, 1½ teaspoon dried tarragon leaves, 1½ cup frozen baby peas
Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.
Transfer to a cooling rack and cool 5-10 minutes before serving.
Enjoy!