This super easy-to-make Leftover Turkey Rice Casserole is a tasty use of your holiday turkey leftovers! The creamy turkey rice casserole is a great combination of long grain rice, turkey, cream of chicken soup, broccoli, and cheese with a crunchy, buttery Panko topping! Use any cooked turkey or chicken leftovers, pulled rotisserie chicken meat, or quickly pan-fry some chicken for this easy family dinner!
3cupswhite long grain rice(cooked basmati or jasmine - not Minute Rice)
3cupsturkey(or chicken meat - pulled or cubed)
12ozbroccoli florets(roughly between 4-5 cups of florets, or 1-2 heads of fresh broccoli)
10.5ozcream of chicken
2cupschicken broth or turkey stock
1 ½cupscheddar cheese(grated)
each, salt & pepper(to taste)
⅔cupPanko breadcrumbs(or plain breadcrumbs)
2tablespoonparsley(optional - chopped, fresh)
Preheat your oven to 375°F (190°C) and grease your 9x13 baking dish with olive oil.
1 tablespoon 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.
3 cups white long grain rice, 3 cups turkey, 12 oz broccoli florets, 10.5 oz cream of chicken, ½ cup sour cream, 2 cups chicken broth or turkey stock, ½ cup milk, 1 ½ cups cheddar cheese, ½ teaspoon garlic powder, each, salt & pepper
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.
⅔ cup Panko breadcrumbs, 3 tablespoon butter, 2 tablespoon parsley
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.