Easy! Leftover Turkey Rice Casserole with Broccoli (Creamy, No Canned Soup)

Creamy (leftover) turkey rice casserole with broccoli and a homemade sauce—easy weeknight comfort food that uses leftovers and skips canned soup entirely.

This casserole is the best kind of comfort food: creamy, cozy, and genuinely easy, with a homemade sauce that skips canned soups and turns leftover turkey (or chicken) into a full dinner everyone actually wants to eat.

Why this recipe works

• Uses pre-cooked rice and leftover turkey, so dinner comes together fast.
• The cream cheese + milk base creates a velvety sauce without “cream of” soups.
• Blanched broccoli stays bright and tender-crisp, rather than turning mushy.
• A buttery panko topping adds crunch to balance the creamy filling.
• Bakes hot and fast, so the top browns while the sauce bubbles.

Ingredients (& what each one does) for Leftover Turkey Rice Casserole

** You can find the full recipe ingredients and instructions on the printable recipe card below.

For the casserole

• Nonstick cooking spray or butter (for the baking dish): prevents sticking and makes serving easier.
• 2 cups cooked turkey or chicken, shredded or cubed: the protein and the whole “leftovers win” moment.
• 2 teaspoons salt (more or less to taste): seasons the rice layers and the sauce so everything tastes finished.
• 1/2 teaspoon ground black pepper: gentle heat and balance for the creamy sauce.
• 1 teaspoon garlic powder: savory depth without needing fresh garlic.
• 1 teaspoon onion powder: boosts that cozy casserole flavor.
• 2 cups cooked white rice: the base that soaks up the sauce and makes the casserole hearty.
• 8 ounce cream cheese: thickens and makes the sauce smooth and rich.
• 1 cup milk: loosens the cream cheese into a pourable sauce.
• 1/4 cup sour cream: adds a little tang and extra creaminess.
• 1/4 cup cheddar, shredded: salty, melty flavor that rounds out the sauce.
• 1 head broccoli, cut into small florets: adds texture and a fresh, slightly sweet bite to cut the richness.

For the topping

• 2 tablespoons butter, melted: helps the crumbs brown and taste toasty.
• 1 cup panko breadcrumbs: crisp, crunchy contrast on top.

How to Make Leftover Turkey Rice Casserole

** You can find the full recipe ingredients and instructions on the printable recipe card below.

1. Preheat oven to 425°F. Grease a 9×13-inch baking dish with nonstick spray or butter.
2. Layer the rice evenly in the baking dish.
3. Bring a medium pot of generously salted water to a boil. Add broccoli and boil/steam until crisp-tender (2–3 minutes). Drain well, then add broccoli in a layer over the rice.
4. In a large saucepan [paid link] over medium-high heat, melt cream cheese with milk. Add salt, pepper, garlic powder, and onion powder; stir to combine.
5. Stir in cheddar and sour cream, then add turkey (or chicken) and heat through.
6. Pour the sauce evenly over the broccoli and rice.
7. Mix melted butter + panko and sprinkle over the top.
8. Bake 20–25 minutes, until the topping is golden and the sauce is bubbling. Rest 5 minutes before serving.

Pro Tips

• Use fully cooked, cooled rice (fresh hot rice can turn soft fast once it hits the sauce).
• Drain broccoli very well so the casserole doesn’t get watery.
• When adding sour cream, keep the heat moderate and stir gently for the smoothest sauce.
• If the panko is browning faster than you like, loosely tent with foil for the last few minutes.

Recipe Variations

• Chicken swap: Use leftover roasted chicken instead of turkey.
• Ham version: Replace turkey with diced ham for a different (still cozy) flavor.
• Veggie boost: Add peas, sautéed mushrooms, or diced roasted carrots along with the broccoli.
• Cheese change-up: Try Monterey Jack or a cheddar-jack blend for a smoother melt.

Serving Suggestions

• Green salad with a bright vinaigrette
• Roasted carrots or green beans
• Cranberry sauce (especially if you’re using leftover holiday turkey)
• Dinner rolls or garlic bread for scooping up the creamy sauce

New Life for leftover Turkey Rice Casserole

• Stuffed peppers: Spoon leftover casserole into halved bell peppers and bake until hot.
• Skillet crisp-up: Pan-fry portions in a lightly buttered skillet to create crispy edges.
• Creamy soup starter: Stir leftovers into warm broth until spoonable for a quick turkey-rice soup moment.

Storage

• Refrigerate: Cool completely, then store airtight for 3–4 days.
• Freeze: Wrap well and freeze up to 1 month.
• Reheat from frozen: Thaw overnight in the refrigerator, cover with foil, and bake at 350°F until heated through (then uncover briefly to re-crisp the top).

People Often Ask (FAQs)

Do I have to cook the rice first?
Yes—this recipe is designed for cooked white rice.

Can I use frozen broccoli?
Yes. Thaw first and drain well (or steam quickly), then proceed—extra moisture is the main thing to avoid.

Can I make this ahead of time?
You can assemble the casserole (including topping), cover, and refrigerate. Bake when ready; you may need a few extra minutes since it starts cold.

Can I freeze it?
Yes—freeze up to 1 month, then thaw overnight and reheat as noted in the recipe card.

Is this only for turkey?
No—chicken works perfectly too.

Final Thoughts

If you’ve got leftover turkey and cooked rice, this creamy casserole is your fastest path to a real, comforting dinner—no canned soup required. Save it now so next time leftovers happen, dinner is already handled.

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Creamy Turkey Rice Casserole

Ronda Eagle | Kitchen Dreaming

This casserole is the best kind of comfort food: creamy, cozy, and genuinely easy, with a homemade sauce that skips canned soups and helps you turn leftover turkey (or chicken) into a full dinner everyone actually wants to eat.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 566 kcal

Ingredients

  

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For the Casserole:

• Nonstick cooking spray or butter , for the baking dish
• 2 cups cooked turkey or chicken , shredded or cubed
• 2 teaspoons salt , more or less to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups white rice , cooked
• 8 ounce cream cheese
• 1 cup milk
• 1/4 cup sour cream
• 1/4 cup Cheddar , shredded
• 1 head broccoli , cut into small florets

For the Topping:

• 2 tablespoons butter , melted
• 1 cup panko breadcrumbs

Instructions

 

• Preheat the oven to 425 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray or butter.
• Spread the rice in an even layer in the baking dish.
• Bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil or steam until crisp-tender, 2 to 3 minutes. Drain well and add broccoli layer on top of the rice layer in the casserole pan.
• Meanwhile, in a large saucepan [paid link] over medium-high heat, melt the cream cheese with the milk. Add the seasonings and stir to combine. Next, add the cheddar cheese and sour cream and stir to combine. Then add the turkey or chicken chunks and just heat through.
• Pour the turkey (or chicken) cream sauce over the top of the broccoli-rice layers.
• Mix the melted butter with the panko and toss to combine. Sprinkle panko over the top of the casserole.
• Bake for 20 – 25 minutes or until the panko is golden brown and the sauce is bubbling; let stand for 5 minutes before serving.

Notes

Cook’s Notes: After it’s made, wrap and freeze this casserole for up to 1 month. To reheat, thaw overnight in the refrigerator, then cover with foil and bake at 350 degrees F according to recipe directions.

Nutrition

Calories: 566kcalCarbohydrates: 68gProtein: 17gFat: 26gSaturated Fat: 14gCholesterol: 79mgSodium: 1107mgPotassium: 570mgFiber: 4gSugar: 6gVitamin A: 1454IUVitamin C: 91mgVitamin D: 1µgVitamin E: 1mgVitamin K: 106µgCalcium: 213mgFolate: 88µgIron: 2mgZinc: 2mg

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