Turkey and Rice Casserole

Turkey and Rice Casserole

Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables.

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

8

servings

1
large onion, finely chopped (1 cup)
3
cups fresh broccoli florets, cut into bite-size pieces
3
cups chopped or shredded cooked turkey
1 1/2
cups shredded white Cheddar cheese (6 oz)
1
cup mayonnaise
1
can (10 3/4 oz) cream of chicken soup
1
package (8.8 oz) microwavable rice
1
can (8 oz) sliced water chestnuts, drained
1
cup chopped drained roasted red bell peppers (from 7-oz jar)
3
cups coarsely crushed ridged potato chips
  1. Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
  2. Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
  3. In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
  4. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 542
    • Total Fat 36g
      • (Saturated Fat 8g,),
    • Sodium 750mg;
    • Total Carbohydrate 24g
      • (Dietary Fiber 3g,
    • Protein 29g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Vegetable;
      • 2 1/2 Very Lean Meat;
      • 1 High-Fat Meat;
      • 5 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.