This super easy-to-make leftover turkey rice casserole is a tasty use of your holiday turkey leftovers! The flavorful creamy turkey casserole is a great combination of long grain rice, turkey, cream of chicken soup, broccoli, and cheese with a crunchy, buttery Panko topping!
Hearty, easy-to-make casseroles are a delightful change after the holidays!
Whether you hosted a large holiday gathering or not, the end of Thanksgiving Day cooking means lots of leftovers! I know I can't be the only one that, as much as I love those tasty turkey sandwiches, really looks forward to enjoying some easy turkey leftover meals!
Since I love everything to do with the holidays, I'm always happy to host and you'd better believe I'm all about making sure there's plenty of leftovers! Looking for the best way to use those leftovers is my jam, baby! 🙂
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🥘 Ingredients
Combine your leftover turkey with some pantry staples, a good amount of broccoli, and some dairy to make a meal everyone will love!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Turkey Rice Casserole
- 1 tablespoon Olive Oil (extra virgin)
- 3 cups White Long Grain Rice (cooked basmati or jasmine - not Minute Rice)
- 3 cups Turkey (or chicken meat - pulled or cubed)
- 12 ounces Broccoli Florets (roughly between 4-5 cups of florets, or 1-2 heads of fresh broccoli)
- 10.5 ounce can Cream of Chicken
- ½ cup Sour Cream
- 2 cups Chicken Broth or Turkey Stock
- ½ cup Milk
- 1 ½ cups Cheddar Cheese (grated)
- ½ teaspoon Garlic Powder
- Salt & Pepper (to taste)
Panko Topping
- ⅔ cup Panko Breadcrumbs
- 3 tablespoons Butter (melted)
- 2 tablespoons Parsley (chopped, fresh)
🔪 Instructions
This incredibly tasty casserole whips up in no time! Grab your ingredients and start the oven and dinner will be on the table in no time!
- Prep. Preheat your oven to 375°F (190°C) and grease your 9x13 baking pan or casserole dish with olive oil.
- Combine casserole. In a large mixing bowl combine the 3 cups cooked rice with 3 cups chopped turkey, 12 ounces steamed broccoli, a 10.5 ounce can of cream of chicken condensed soup, ½ cup sour cream, 2 cups chicken broth or turkey stock, ½ cup milk, 1 ½ cups shredded cheddar cheese, and seasoning (½ teaspoon garlic powder, salt & pepper to taste). Transfer into prepared baking dish.
- Mix the topping. Combine topping ingredients in a small bowl (⅔ cup Panko breadcrumbs, 3 tablespoons melted butter, and optional 2 tablespoons chopped fresh parsley) and mix until coated with the butter and crumbly in appearance. Sprinkle over the casserole.
- Cook. Bake at 375°F (190°C) for 30-35 minutes, or until golden on top and bubbling around the edges. Remove from the oven and serve.
💭 Angela's Pro Tips & Recipe Notes
- Use any cooked turkey or chicken leftovers, pulled rotisserie chicken meat, or quickly pan-fry some chicken for this easy family dinner!
- Steam broccoli in the microwave for perfectly tender-crisp broccoli that's ready to add! Use 2 tablespoons water and heat, covered, on high power for about 5 minutes.
- You can add ½ cup diced white or yellow onion if desired, I just prefer to saute in a ½ tablespoon of butter first. I don't like to bite into raw onion!
🥡 Storing & Reheating
To store any remaining casserole, transfer it to an airtight container and keep it in your refrigerator for up to 3-4 days. Since the casserole is made using leftover turkey meat, I prefer to either use the remaining casserole within the first 1-2 days or freeze the leftovers.
Freezing Turkey Rice Casserole
Your (leftover) leftover turkey casserole can also be stored in the freezer! Transfer the remaining casserole to an airtight container and freeze for up to 3 - 4 months. I have found that it is best used within the first two months, but it can last up to 4 months if stored properly.
Thaw your frozen casserole leftovers overnight in the refrigerator before heating. Or reheat individual-sized servings in the microwave from frozen.
How To Reheat Turkey Casserole
Your leftover turkey rice casserole is best reheated in an oven-safe dish at 350ºF (175ºC) until warmed through. This is true for a large portion, or individual portions - the smaller the portion, the quicker it is ready to enjoy.
However, it can also be heated in the microwave in one-minute increments. Stir between heating until the casserole is heated through, usually 2 - 3 minutes.
🦃 More Tasty Turkey Recipes!
If you're looking for more great recipe ideas for your turkey leftovers from Thanksgiving dinner, check out my page of leftover turkey recipes!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Leftover Turkey Rice Casserole
Ingredients
Turkey Casserole
- 1 tablespoon olive oil (extra virgin)
- 3 cups white long grain rice (cooked basmati or jasmine - not Minute Rice)
- 3 cups turkey (or chicken meat - pulled or cubed)
- 12 oz broccoli florets (roughly between 4-5 cups of florets, or 1-2 heads of fresh broccoli)
- 10.5 oz cream of chicken soup
- ½ cup sour cream
- 2 cups chicken broth or turkey stock
- ½ cup milk
- 1 ½ cups cheddar cheese (grated)
- ½ teaspoon garlic powder
- each, salt & pepper (to taste)
Panko Topping
- ⅔ cup Panko breadcrumbs (or plain breadcrumbs)
- 3 tablespoon butter (melted)
- 2 tablespoon parsley (optional - chopped, fresh)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C) and grease your 9x13 baking dish with olive oil.
- In a large mixing bowl combine the cooked rice with chopped turkey, steamed broccoli, cream of chicken condensed soup, sour cream, broth, milk, cheese, and seasoning (garlic powder, salt & pepper). Transfer the mixture into your prepared baking dish.
- Combine topping ingredients in a small bowl (Panko breadcrumbs, melted butter, chopped parsley) and mix until coated with the butter and crumbly in appearance. Sprinkle over the casserole.
- Bake at 375°F (190°C) for 30-35 minutes, or until golden on top and bubbling around the edges. Remove from the oven and serve.
Ann says
Love this recipe, and my family loved it, too! I also added some leftover chopped celery, bell peppers, and carrots that I sautéed before adding.
SusanB says
Absolutely delicious! This recipe will definitely be a regular item in our meal rotation!
Anonymous says
Love this recipe. Thanks for sharing
Serena says
This was tasty, but too much liquid. On a different note, the cream of chicken soup could be replaced with cheese soup for a cheesier variation. Mushrooms or (and) pimento would also be good additions.
Anonymous says
Easy and delicious
Corlene says
This recipe was a win win with my family! Will definitely make it again