• Heat oven to 375°F and adjust oven rack to middle position. Spray an 8×8-inch casserole dish with nonstick cooking spray.

For the Topping

• Place the crackers and bread in a food processor fitted with the metal blade. Pulse until fine crumbs. Place the crumbs in a small bowl and add the melted butter. Mix well and set aside.
  14 Ritz crackers, 1 slice hearty sandwich bread, 3 tbsp unsalted butter

For the Casserole

• 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 tbsp olive oil, 1 tbsp 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.
  1 cup water, 2½ cups low-sodium chicken broth, 1 cup heavy cream, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper
• 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 oz. sliced water chestnuts, ¾ cup freshly grated Parmesan cheese, 2 tbsp lemon juice, 1 tsp Worcestershire sauce, 1½ tsp 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.
• If the topping stays soft, carefully broil briefly at the end for crunch.
• Transfer to a cooling rack and cool 5-10 minutes before serving. Enjoy!