Turkey and Rice Casserole

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

  • Prep Time 25 min
  • Total Time 55 min
  • Servings 8

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
542
,
% Daily Value
Total Fat
36g
36%
(Saturated Fat
8g,
8%
),
Sodium
750mg
750%;
Total Carbohydrate
24g
24%
(Dietary Fiber
3g
3%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.