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Turkey and Rice Casserole

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Turkey and Rice Casserole
  • Prep 25 min
  • Total 55 min
  • Servings 8
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Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables.
Updated Dec 6, 2011

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

Steps

  • 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

542 Calories, 36g Total Fat, 29g Protein, 24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
542
Total Fat
36g
0%
Saturated Fat
8g
0%
Sodium
750mg
0%
Total Carbohydrate
24g
0%
Dietary Fiber
3g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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