Cheesy Broccoli Rice Turkey Recipes

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CHEESY BROCCOLI RICE & TURKEY



Cheesy Broccoli Rice & Turkey image

Turn your leftover cooked turkey into a tasty new skillet dish that cooks up in just minutes!

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 4 servings, 1-1/2 cups each.

Number Of Ingredients 5

2 cups chopped cooked turkey
2 cups broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
6 oz. VELVEETA, cut into 1/2-inch cubes

Steps:

  • Bring first 3 ingredients to boil in large skillet in medium-high heat; cover. Simmer on low heat 5 min.
  • Stir in rice and VELVEETA. Remove from heat. Let stand, covered, 5 min. or until rice is tender and VELVEETA is melted. Stir until well blended.

Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 4 g, Protein 35 g

CHEESY RICE CASSEROLE WITH TURKEY



Cheesy Rice Casserole with Turkey image

Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless turkey breast
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock
1/2 cup half-and-half
One 8-ounce carton sour cream
2 tablespoons olive oil
1 medium red onion, diced (about 3 cups)
1 pound Brussels sprouts, trimmed and thinly sliced (about 5 1/2 cups)
2 carrots, diced (1 1/4 cups)
1 red bell pepper, diced (1 cup)
1 1/2 cups parboiled rice
1 cup shredded sharp white Cheddar
2 cups shredded sharp yellow Cheddar
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
  • Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
  • Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
  • Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
  • Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

CHEESY BROCCOLI RICE & TURKEY



Cheesy Broccoli Rice & Turkey image

Make and share this Cheesy Broccoli Rice & Turkey recipe from Food.com.

Provided by hmpeters_88

Categories     Poultry

Time 25m

Yield 4 1.5 cups, 4 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can chicken broth
2 cups chopped cooked turkey
2 cups broccoli florets
2 cups MINUTE White Rice, uncooked
6 ounces Velveeta cheese, cut up

Steps:

  • -Combine broth, turkey and broccoli in a large skillet. Bring to boil. Redduce heat to low; cover and simmer 5 minute.
  • -Add rice and Velveeta; cover. Remove from heat. Let stand 5 minutes or until rice is tender and Velveeta is melted. Stir until well blended.
  • Opt: Substitute cooked chicken breasts for turkey.

Nutrition Facts : Calories 454.1, Fat 13.9, SaturatedFat 7.5, Cholesterol 86.8, Sodium 1038.7, Carbohydrate 45.5, Fiber 0.9, Sugar 3.7, Protein 34.3

CHEESY BROCCOLI RICE BAKE



Cheesy Broccoli Rice Bake image

Got lots of cooking coming up this week? Get ahead in the kitchen with an oven full of flavor. Our no-stress, fuss-free Cheesy Broccoli Rice Bake is a great side dish to any meal you make and can easily be made ahead of time.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 11

1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 loaf (16 oz. box) VELVEETA™ Original Cheese, cut into cubes
1 can (10 3/4 oz) condensed cream of mushroom soup
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch)
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
  • Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
  • Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
  • Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 1 g

BROCCOLI TURKEY CASSEROLE



Broccoli Turkey Casserole image

I've served this hearty casserole for after-Christmas luncheons, and everyone always asks for the recipe! -Muriel Shand, Isanti, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter, cubed
4 cups cubed cooked turkey breast
1 package (16 ounces) frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cooked rice
1/2 cup shredded part-skim mozzarella cheese
1 can (2.8 ounces) French-fried onions

Steps:

  • In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2 qt. baking dish., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with cheese and French-fried onions; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle cheese and French-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 344 calories, Fat 17g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 758mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

CHEESY BROCCOLI RICE & TURKEY



Cheesy Broccoli Rice & Turkey image

Turn your leftover cooked turkey into a tasty new skillet dish that cooks up in just minutes!

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 4 servings, 1-1/2 cups each.

Number Of Ingredients 5

2 cups chopped cooked turkey
2 cups broccoli florets
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
6 oz. VELVEETA, cut into 1/2-inch cubes

Steps:

  • Bring first 3 ingredients to boil in large skillet in medium-high heat; cover. Simmer on low heat 5 min.
  • Stir in rice and VELVEETA. Remove from heat. Let stand, covered, 5 min. or until rice is tender and VELVEETA is melted. Stir until well blended.

Nutrition Facts : Calories 430, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 930 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 4 g, Protein 35 g

CHEESY TURKEY RICE CASSEROLE



Cheesy Turkey Rice Casserole image

This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch.

Provided by BABYPHAT55

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h5m

Yield 6

Number Of Ingredients 11

2 cups cooked rice
1 ½ cups chopped cooked turkey
1 (12 fluid ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup frozen mixed vegetables, thawed
½ cup chopped onion
1 (4 ounce) can chopped green chiles
2 eggs, beaten
¼ cup chopped fresh cilantro
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
  • Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 27.6 g, Cholesterol 158.7 mg, Fat 26.2 g, Fiber 1.8 g, Protein 28.7 g, SaturatedFat 15.3 g, Sodium 607.1 mg, Sugar 7.8 g

INSTANT POT® CHEESY BROCCOLI RICE



Instant Pot® Cheesy Broccoli Rice image

This delicious broccoli side dish cooks in the Instant Pot®. Although optional, I love transferring it to a casserole dish and broiling it to give it a crunchy golden cheese top. If you don't want to do this, then stir in all the cheese into the mixture.

Provided by thedailygourmet

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
¼ cup chopped onion
1 cup uncooked white rice
1 ½ cups chicken broth, divided
1 head broccoli, chopped
½ cup fat-free half-and-half
1 teaspoon garlic salt
½ teaspoon Italian seasoning
¼ teaspoon black pepper
1 cup shredded Cheddar cheese, divided

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion and saute until golden brown, about 5 minutes. Stir in rice and pour in 1 1/4 cup chicken broth or as much as needed to cover rice. Close and lock the lid. Select rice setting according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped broccoli and stir to combine. If rice looks dry, add remaining 1/4 cup chicken broth. Close lid and seal the vent. Select steam and set the timer for 5 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Pour in half-and-half, garlic salt, Italian seasoning, pepper, and 3/4 cup Cheddar cheese. Stir to combine.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch square casserole dish.
  • Transfer broccoli mixture to the prepared casserole dish and top with remaining Cheddar cheese. Broil until cheese is golden brown, about 5 minutes.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 48.5 g, Cholesterol 41.1 mg, Fat 13.5 g, Fiber 2.9 g, Protein 13.8 g, SaturatedFat 8.2 g, Sodium 1155.1 mg, Sugar 4.1 g

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