Leftover Turkey Rice Casserole
User Reviews
5.0
6 reviews
Excellent
Leftover Turkey Rice Casserole
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A simple, old-fashioned turkey rice casserole is a cozy, comforting dinner with just 10 minutes of prep!
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Ingredients
- 3 cups cooked, diced turkey
- 3 cups cooked rice
- 1 (10.5 oz) can condensed cream of mushroom soup (or use cream of chicken or cream of celery soup)
- 1 cup chicken broth
- ½ cup mayonnaise, at room temperature
- ¼ cup sour cream, at room temperature
- 1 small onion, finely diced
- 1 cup finely diced celery
- ½ cup slivered almonds (about 2 ounces)
- Kosher salt and ground black pepper, to taste
- 1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
- 4 tablespoons Butter, melted
- Optional garnish: chopped fresh parsley or other herbs
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Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together turkey, rice, condensed soup, chicken broth, mayonnaise, sour cream, onion, celery, and almonds. Taste and season with salt and pepper, if necessary. Transfer to the prepared baking dish.
- In a separate bowl, stir together Ritz cracker crumbs and melted butter. Sprinkle over top of the casserole.
- Bake, uncovered, for 25-30 minutes (or until hot, bubbly, and golden brown on top).
Notes
- The celery and onion become slightly tender in the casserole, but still have a firm bite (which I prefer for crunch in the dish). If you like your celery and onion very soft, sauté the vegetables in a skillet with butter or olive oil before adding them to the casserole.
- Use microwaveable rice for a shortcut. If you’re using Uncle Ben’s Ready Rice, microwave the rice according to the package directions before adding it to the dish. Each pouch contains about 2 cups of rice, so you’ll need about 1 ½ packets for this recipe.
- If you don't have any leftover turkey, use pre-cooked chicken from the grocery store, leftover chicken from another meal, or a store-bought rotisserie chicken.
- Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The rest of the cooking instructions remain the same.
Nutrition Information
Show Details
Serving
1/8 of the casserole
Calories
454kcal
(23%)
Carbohydrates
31g
(10%)
Protein
27g
(54%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
9g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
80mg
(27%)
Sodium
518mg
(22%)
Potassium
398mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
287IU
(6%)
Vitamin C
2mg
(2%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 454kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 80mg | 27% |
| Sodium | 518mg | 22% |
| Potassium | 398mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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