• Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-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 tablespoons unsalted butter
  

For the Turkey Rice 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 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!