Cheesy Turkey and Rice Casserole

A baked turkey rice casserole baked fresh from the oven in a white dish.

Cheesy Turkey and Rice Casserole

This Cheesy Turkey and Rice Casserole is the perfect way to use Thanksgiving leftovers from a big turkey dinner or a rotisserie chicken. Filled with juicy turkey, tender rice, and lots of flavorful veggies that are baked in a rich sour cream broth. This casserole is always a comfort food favorite that feeds the whole family.

Course casserole, dinner

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 649kcal

Author Jere' Cassidy

Equipment

ovenproof 12 inch skillet

Ingredients

2 tablespoon butter substitute olive oil
1 clove garlic finely chopped
5 ounce broccoli florets about 2 cups
2 carrots diced - medium-sized
1 plum tomato seeded and diced
3-5 scallions depending on your tastes use a few stocks in the dish and save some for garnish. Slice into 1/4" slices.
5 ounces turkey or chicken, shredded use leftover cooked turkey or chicken (2 cups)
1 cup white rice
2 cups chicken broth
¼ cup sour cream
¼ cup grated Parmesan cheese
6 ounces dilled Havarti cheese cubed
1 teaspoon salt
pepper to taste

Instructions

Heat the oven to 425° f.
Prepare the turkey or chicken by shredding either into small bite-sized pieces.
Prepare all the vegetables - chop the garlic, peel and dice the carrots, cut the broccoli into florets, slice the scallions and seed and dice the tomato.
On a small cutting board, dice the Havarti cheese into small cubes
In a large ovenproof skillet (12" works great) melt the butter over medium heat, then add the garlic, carrots, and half 3/4 of the scallion. Stir until soft, about 2 minutes.
Add the rice, shredded cooked turkey or chicken, broccoli florets, tomato, salt, and pepper. Stir well to combine all the ingredients
In a small bowl or measuring cup whisk the chicken stock and sour cream together then pour this mixture into the skillet and stir well and bring this mixture to a simmer over medium heat.
Once the mixture is simmering add half of the Havarti cheese and half of the parmesan cheese, stir to combine.
Cover the skillet with an ovenproof lid or aluminum foil and place in the oven and bake for 20 minutes or until the rice is tender and all of the liquid has been absorbed
Optionally - pour the casserole mixture into a greased baking dish and cover with aluminum foil and bake for 20 minutes.
Remove the casserole dish from the oven and carefully remove the foil. Sprinkle the remaining cheese over the top of the casserole.
Turn the oven broiler on and move the oven shelf to the top rack. Return the skillet/dish to the oven and broil for about 2 minutes until the cheese is melted and golden.
Sprinkle the casserole with the remaining scallions and serve.
If there are leftovers, cover the pan and place in the refrigerator for up to three days.

Notes

This rice casserole recipe can be changed up to your liking by

using your favorite vegetables
use turkey or vegetable stock
you can use different cheeses as you like
feel free to substitute plain Havarti cheese for the dill flavor, or you can use Swiss, Gouda, Cheddar, or Monterey Jack cheeses.

I do like transferring the casserole ingredients out of the skillet and into a baking dish for a prettier presentation and if there are leftovers, it is easier to store the baking dish in the refrigerator. A 3 quart baking dish works well.

Try these easy-to-make Turkey Roll-Ups with Stuffing that are just like serving a big turkey dinner but in a roll, cranberry sauce included.

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