Turkey Rice Casserole is a delicious way to use leftover turkey or chicken, a healthy family dinner idea any day of the week. Using frozen veggies, canned soup, and prepackaged rice, this meal comes together quickly.
Turkey casserole with rice is a simple and delicious way to use leftover turkey or last night’s leftover chicken.
This recipe utilizes healthy prepackaged foods to bring together a flavorful and easy meal that is high in protein, lots of vegetables and is baked into a warm and creamy casserole that your family will love.
This turkey rice casserole is really versatile, you can use turkey or chicken, or you could use canned tuna as well.
I love the premade rice blend packets from Uncle Bens- Seeds of Change, but you could use any kind of rice you wanted (just make sure it’s cooked first). If you don’t have frozen mixed vegetables on hand, you could use any canned vegetable or fresh veggies too (you might have to cook it a little while longer for fresh).
All in all, this turkey casserole provides your family with a serving of whole grains, healthy protein, lots of veggies all in a delicious recipe they will be happy to eat.
How To Make Turkey Casserole using leftover turkey
- Preheat oven to 350 degrees
- In a medium-sized bowl, mix together chicken, veggies, rice, soup, chicken broth, salt, and pepper
- Pour into 9 x 9 casserole baking dish
- Top with shredded cheese
- Bake 30 minutes, uncovered
Start by chopping leftover turkey or chicken into bite-sized pieces, then add them to a medium-sized bowl.
To this, add the prepacked or pre-cooked rice.
Next, add 1 can of your favorite cream soup, 2 cups of mixed vegetables, 1 cup chicken broth or veggie broth, and salt and pepper to taste. Stir.
Add the blended turkey casserole mixture to a 9×9 inch baking pan.
Kitchen Tip: No need to grease the pan first!
Sprinkle the shredded cheese to the top, then bake for 30 minutes.
Pro Tip: Sharp cheddar cheese provides more flavor so you are able to use less, saving calories and fat. Substitute sharp cheddar for regular cheddar in your favorite recipes, and cut back on the amount you use without giving up flavor!
Other delicious ways to use leftover turkey include subbing turkey out for chicken in my favorite Pot Pie Recipe, which is a great way to use leftover pie crust too.
If you have turkey and mashed potatoes leftover, you really need to give my Crustless Chicken Pot Pie a try, just swap the chicken out for turkey!
You may also enjoy:
- Meatless Baked Spaghetti
- Healthy Cheesy Potatoes
- Fruit Tarts
- Parmesan Rhodes Rolls Recipe
- Seven Layer Bean Dip
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
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Turkey Rice Casserole
Ingredients
- 2 cups precooked turkey or chicken, shredded or diced ✅
- 2 cups frozen mixed veggies ✅
- 2 cups cooked whole grain rice ✅ We like Ready to Serve Minute Brown Rice
- 1 can cream of mushroom soup ✅ We like Pacific Foods for gluten-free
- 1 cup chicken broth ✅
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 cup shredded sharp cheddar cheese ✅
Instructions
- Preheat the oven. Preheat oven to 350 degrees.
- Combine the ingredients. In a medium-sized bowl, mix together chicken, veggies, rice, soup, chicken broth, salt, and pepper. Pour into 9 x 9 casserole baking dish. Top with shredded cheese.2 cups precooked turkey or chicken, shredded or diced, 2 cups frozen mixed veggies, 2 cups cooked whole grain rice, 1 can cream of mushroom soup, 1 cup chicken broth, 1/2 tsp. sea salt, 1/2 tsp. ground black pepper, 1/2 cup shredded sharp cheddar cheese
- ⭐️Bake. Bake 30 minutes, uncovered.
Notes
Nutrition
Delicious Simple Family Recipes
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nutrisavvysblog says
Oh I love a good casserole and this certainly will be a winner with my family!
Create Kids Club says
Any dish my kids request seconds of moves into the repeat file. They would of have even more if there was some left! 😉
Ginger Hultin says
Wonderful way to use leftovers!
Create Kids Club says
For sure Ginger!
nutritioulicious says
This is such a great idea for a one pan nutritious dinner and great way to avoid food waste!
Create Kids Club says
I agree Jessica! I tend to freeze a lot of food to avoid wasting – therefore need lots of recipes to use up these leftovers 🙂
Janice Bissex says
Wish I had seen this last week! Will make this soon for sure with leftover chicken or turkey!
Create Kids Club says
Next time you have leftover chicken I highly recommend this one, Janice! 🙂
Julie @ RDelicious Kitchen says
Your video came out fantastic! I love this one pan meals. Makes dinners much easier
Create Kids Club says
Thanks so much Julie! I am trying to learn – trying being the key word! 😉
Megan says
This is now a family favorite! Thanks for the simple recipe!
Sondra says
My company loved this…Yummy! I made this for the 1st x yesterday 4 an early Thanksgiving w/ a few friends, more like family! I baked the Turkey the day b4 & because my company was having ‘traditional’ Thanksgiving in 2 days I wanted 2 make something different. I tweaked it, as I always do because We love spices& because most recipes dont use enough variety than we like. I never liked sslt so I don’t use it & recently I was dx w/ CKD, so No salt, anyway. + My company had a couple of ppl w/ low sodium diets & other dietary restrictions, so I didn’t sprinkle cheese on top. I used all fresh veggies. W/ my arthritic hands, I used my mini chopper 4 veggies. Ppl have told me the mini chopper makes the flavor of the veggies ‘burst’ & I agree. Even when my hands r cooperating, I use my mini chopper for veggies. I dont like canned creamed soups much, +
they r not healthy. Again, due 2 ppl on low sodium diets, I did not use canned soup. I replaced it w/ broth & a bit of flour & 1/2 cup of turkey juice, from the baked turkey, which added additional lovely flavor. I had 2 double the recipe & used 2 different sized casserole dishes. The texture & consistency was perfect & equal after baking, which I kept in an additional 5 min. My changes reduced the calories, which a couple of ppl liked. Everyone took home leftovers! I will b making this again, w/ the same minor changes, that ended up being even healthier. Many thanks & Happy Holidays! ☮️ (not sure y u need my email 4 me 2 comment, but please do not share this email address-thank u)
Dave says
Horrible recipe. Rice was crunchy after thirty minutes. Tried again with more stock and time, still don’t work out. Not sure how how the liquid to rice ratio plus time can work out with this recipe.
Jodi Danen, RDN says
Hi Dave, I’m sorry to hear that the recipe didn’t work out for you. It sounds like you may be using uncooked rice? This recipe uses pre-cooked rice like those found in microwaveable pouches. I hope that helps? I’ll update the recipe to be more clear. Thanks for the feedback!
Karen says
Don’t you think that it is important to mention precooked rice. Never heard of the ones you mentioned so just used basmati
Jodi Danen, RDN says
Hi Karen, The recipe does state to use a ready-to-use rice pouch, but I’ll update the recipe card to make it even more clear. Thanks for pointing this out!