TURKEY BROWN RICE CASSEROLE RECIPES

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TURKEY RICE CASSEROLE - EASY FAMILY-FRIENDLY RECIPES ...



Turkey Rice Casserole - Easy Family-Friendly Recipes ... image

This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG, prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

Nonstick cooking spray or butter (, for the baking dish)
2 cups cooked turkey or chicken (, shredded or cubed)
2 teaspoons salt (, more or less to taste)
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups white rice (, cooked)
8 ounce cream cheese
1 cup milk
1/4 cup sour cream
1/4 cup Cheddar (, shredded)
1 head broccoli (, cut into small florets)
2 tablespoons butter (, melted)
1 cup panko breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray or butter.
  • Spread the rice in an even layer in the baking dish.
  • Bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil or steam until crisp-tender, 2 to 3 minutes. Drain well and add broccoli layer on top of the rice layer in the casserole pan.
  • Meanwhile, in a large saucepan over medium-high heat, melt the cream cheese with the milk. Add the seasonings and stir to combine. Next, add the cheddar cheese and sour cream and stir to combine. Then add the turkey or chicken chunks and just heat through.
  • Pour the turkey (or chicken) cream sauce over the top of the broccoli-rice layers.
  • Mix the melted butter with the panko and toss to combine. Sprinkle panko over the top of the casserole.
  • Bake for 20 - 25 minutes or until the panko is golden brown and the sauce is bubbling; let stand for 5 minutes before serving.

Nutrition Facts : Calories 566 kcal, SugarContent 6 g, SodiumContent 1107 mg, FatContent 26 g, SaturatedFatContent 14 g, CarbohydrateContent 68 g, FiberContent 4 g, ProteinContent 17 g, CholesterolContent 79 mg, ServingSize 1 serving

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE ...



Chicken, mushroom, and brown rice slow cooker casserole ... image

A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering. You can keep the prep time to about 15 minutes if you brown the chicken while you prep the veggies. Then assemble the everything in the slow cooker and allow it to take care of the rest of the cooking for you. We recommend not skipping the step of browning the chicken because it adds so much more flavor to the casserole. While this recipe calls for cooking the chicken in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.

Provided by WEIGHTWATCHERS.COM

Categories     Dinner

Total Time 441 minutes

Prep Time 15 minutes

Cook Time 426 minutes

Yield 8 servings

Number Of Ingredients 13

2 spray(s) Cooking spray
20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs
2 cup(s) Canned chicken broth reduced-sodium
0.5 pound(s) Cremini mushroom(s) sliced
1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) Uncooked carrot(s) thinly sliced
1 cup(s) Uncooked celery thinly sliced
0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp Dried sage
1 tsp Table salt
0.5 tsp Black pepper freshly ground

Steps:

  • Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
  • Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.

Nutrition Facts : Calories 61 kcal

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