Turkey Pot Pie - Revisited

I had thawed the turkey and the broth for my turkey pot pie last week, but I never made it.  So when I looked at the menu for last night (see my monthly meal plan on the left sidebar) and saw that Stromboli was on it, I decided it would be a good day to make Turkey Pot Pie.

(I don't currently have a hand-mixer, since I managed to kill the last one I had, and I didn't feel like making bread dough with a wooden spoon today, so we could have Stromboli.)

Then I looked in the freezer to figure out what vegetables I had to put in it.  I only had a partial bag of mixed veggies left, but I had a bag of spinach.  I decided to use the spinach in the pot pie.

I decided I wanted to add a can of Cream of Mushroom Soup to the dish, to make it creamier.

Then, I decided I didn't really want to make a pie crust, so I grabbed a box of brown rice out of the pantry.

Here's the recipe for my sort-of-Turkey-Pot-Pie-turned-casserole:

4 cups of cooked turkey, shredded
2 cups of turkey broth
1 can of cream of mushroom soup
3 cups of water
1 lb of frozen spinach
2 cups of brown rice (I used minute rice)

Spray a large casserole dish (13x9) with non-stick spray.  Layer turkey and spinach in dish.  Pour broth, soup, and 1 cup of water over turkey and spinach.  Sprinkle rice on top.  Drizzle 2 cups of water on top of rice.  Cover with foil and cook in oven 3-4 hours at 250 degrees. 

(Could cook faster at 350, but I started at 2pm, and we don't eat til 6-7pm.  Basically, you just want to heat it long enough for the rice to expand and be soft, and you can leave it on a low heat for awhile if you want to "slow cook" it.)