Turkey and Rice Casserole

Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables. MORE+ LESS-

By Betty Crocker Kitchens

December 6, 2011

large onion, finely chopped (1 cup)

cups fresh broccoli florets, cut into bite-size pieces

cups chopped or shredded cooked turkey

1 1/2

cups shredded white Cheddar cheese (6 oz)

cup mayonnaise

can (10 3/4 oz) cream of chicken soup

package (8.8 oz) microwavable rice

can (8 oz) sliced water chestnuts, drained

cup chopped drained roasted red bell peppers (from 7-oz jar)

cups coarsely crushed ridged potato chips

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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.