Leftover Chicken Or Turkey Rice Casserole Recipes

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TURKEY RICE CASSEROLE



Turkey Rice Casserole image

The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
2 tablespoons butter
2 cups whole milk
1-1/4 cups uncooked instant rice
2 cups diced cooked turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup seasoned stuffing cubes
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese, divided

Steps:

  • In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 294 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 586mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

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

LEFTOVER CHICKEN OR TURKEY RICE CASSEROLE



Leftover Chicken or Turkey Rice Casserole image

I had a look at some of the other recipes like this on Recipezaar but mine is a little different so here it is. Occasionally we will have a roast turkey as a treat and this is what I make with the leftovers. I haven't made it with chicken yet but I'm sure it is just as tasty as with the turkey. It is also kid friendly, my 17 month old daughter will eat this no problem. (Cooking time includes 10 mins approx for cooking of rice)

Provided by Mandy

Categories     Rice

Time 58m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1 small onion, diced
1 garlic clove, minced
1 red capsicum, chopped (bell pepper)
1 cup canned corn kernel
1 cup chicken stock
1 1/2 teaspoons dried thyme
2 cups cooked rice
1/4 cup sour cream
1 -2 tablespoon mustard (any is fine, choose your favourite)
1 cup cooked chicken or 1 cup cooked turkey, diced
1/2 cup tasty cheese, shredded
2 tablespoons parsley, chopped
black pepper

Steps:

  • Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
  • Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
  • Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
  • Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
  • Stir in 1/3 of the cheese and parsley until well combined.
  • Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
  • Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.

Nutrition Facts : Calories 370.3, Fat 14.5, SaturatedFat 6.4, Cholesterol 52.9, Sodium 404.4, Carbohydrate 41.3, Fiber 2.4, Sugar 4.6, Protein 18.8

LEFTOVER TURKEY AND BROWN RICE CASSEROLE



Leftover Turkey and Brown Rice Casserole image

I wanted an easy rice casserole dish that used leftover turkey from Christmas. After looking at several, I came up with this one myself. I tried it on my family and they loved it.

Provided by aturqoise

Categories     Turkey Casserole

Time 1h25m

Yield 8

Number Of Ingredients 10

4 cups chicken broth
2 cups brown rice
1 tablespoon margarine
1 ½ teaspoons canola oil
1 medium onion, diced
2 cloves garlic, minced, or more to taste
1 (10.5 ounce) can condensed cream of chicken soup
10 ½ fluid ounces whole milk
1 cup diced cooked turkey, or more to taste
½ cup shredded Cheddar cheese, or more to taste

Steps:

  • Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
  • Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.9 g, Cholesterol 32.4 mg, Fat 11 g, Fiber 1.9 g, Protein 13.8 g, SaturatedFat 4 g, Sodium 925.9 mg, Sugar 3.6 g

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