Creamy Turkey Rice Casserole

This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG,  prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.

This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG, prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.

Casseroles are a wonderful winter dish. To me, it’s like wrapping my family in a warm hug (channeling my inner Olaf here). Being from Massachusetts, grew up eating scratch made Boston baked beans, slow cooked stews and more than my fair share of clam chowder (pronounced Chow-dah). My favorite warm-winter-hug-dinner was always Yankee Pot Roast. A big plate of pot roast with a piece of bread and a glass of milk. Delicious. But let’s not forget this comfort food classic – the casserole. Specifically Creamy Turkey Rice Casserole with Broccoli. Yum.

This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG, prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.

This casserole has its own velvety sauce that is made from scratch! It works perfectly for creating that mild, creamy texture for which casseroles are known. Creamy. Yummy. Nothing from a can. Win/Win for my family. I’ve used panko as the topping to give it some texture but if you prefer, you can use crushed crackers which is more traditional. 

This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG, prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.

This Creamy Turkey Rice Casserole is the perfect way to use up leftover turkey or chicken and maybe even the roasted vegetables you still have in the fridge. 

 

Need more ways to use up leftover Turkey? Check out these recipes:

 

This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG, prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.

Creamy Turkey Rice Casserole

Ronda Eagle | Kitchen Dreaming
This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG, prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.
5 from 4 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 566 kcal

Ingredients
  

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 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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4 thoughts on “Creamy Turkey Rice Casserole”

  1. I have a few bags of frozen leftover turkey. I was in a pinch today and needed something quick, so I used one for this recipe. I had all the ingredients and it turned out perfect. Great tasting, fast and easy!

    Reply
  2. You do not include the sour cream in your instructions. I would imagine if it is to be used, it would have to blended in by adding a bit of hot cheese sauce a little at a time to the sour cream before adding. Or, am I totally blind and cannot see where the words sour cream are in the instructions. Just wanted to point that out. Especially for non-experienced cooks. Thanks. Margo

    Reply

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