Turkey Casserole with Rice is a quick and delicious way to repurpose leftover turkey or chicken into a wholesome family dinner. This recipe offers a balance between convenience and nutrition by incorporating frozen veggies, canned soup, and prepackaged rice. Using these readily available ingredients, the dish comes together quickly, making it perfect for busy weeknights.
By combining the leftover turkey with pre-cooked rice, frozen vegetables, and a creamy canned soup, this casserole provides a satisfying and flavorful meal. The addition of cheese, if desired, adds richness to the dish. This recipe not only minimizes food waste but also allows for flexibility—try experimenting with different seasonings or additional vegetables for variety and nutrition.
Overall, the Turkey Casserole with Rice caters to those seeking an easy, healthy, and tasty dinner option any day of the week, showcasing a perfect blend of convenience and homemade goodness.
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.
Table of Contents
Substitution Ideas
This turkey rice casserole is really versatile, you can use turkey or chicken, or you could use canned tuna as well.
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.
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 ✅
Gluten-Free Guide: 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.
How To Make
To prepare the Turkey Casserole with Rice, start by preheating your oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl, combine 2 cups of pre-cooked shredded or diced turkey or chicken with 2 cups of frozen mixed vegetables and 2 cups of cooked whole grain rice. To this mixture, add a can of cream of mushroom soup, 1 cup of chicken broth, 1/2 teaspoon of sea salt, and 1/2 teaspoon of ground black pepper. Thoroughly mix the ingredients to ensure an even distribution of flavors.
Next, pour the prepared mixture into a 9 x 9 casserole baking dish, ensuring an even spread. Top the mixture with 1/2 cup of shredded sharp cheddar cheese for added richness and flavor. Once assembled, place the uncovered casserole in the preheated oven and bake for approximately 30 minutes. Watch for the cheese to melt and become bubbly, and the edges to lightly brown.
Recipe Tips and Tricks
Customize with Seasonings: Experiment with various seasonings and herbs such as thyme, rosemary, paprika, or garlic powder to add extra depth to the dish.
Fresh Ingredients: While the recipe suggests frozen veggies and pre-packaged rice for convenience, you can always opt for fresh vegetables and cook your rice from scratch for a fresher taste and more control over texture.
Mix Up the Cheese: Try different types of cheese or cheese blends for variety. Gouda, Parmesan, or a mix of mozzarella and Monterey Jack can add unique flavors to the casserole.
Extra Vegetables: Consider adding extra vegetables like bell peppers, broccoli, or spinach for more color, nutrients, and variety.
Crunchy Topping: If you like a crispy texture, sprinkle gluten free breadcrumbs mixed with melted butter over the cheese layer before baking. This will create a crispy, golden-brown topping.
Make Ahead: Prepare the casserole in advance and refrigerate it before baking. This can be a time-saver for busy days; simply pop it in the oven when ready to bake.
Protein Variation: Beyond turkey or chicken, consider using other proteins like cooked ground beef or turkey, tofu, or even lentils for a vegetarian twist.
Adjust Consistency: If the casserole seems too dry, add a little extra chicken broth or a splash of milk to create a creamier texture.
FAQ
Absolutely! Using fresh vegetables can add a different texture and taste to the casserole. Chop or cook them according to your preference before mixing them in the casserole.
Certainly, different types of rice can be used, but note that they might alter the texture and taste slightly. Adjust cooking times as needed for different rice varieties.
Yes, the casserole freezes well. Store it in an airtight container or divide it into portions for easy reheating later. It’s a convenient make-ahead option for future meal
More Ways to Use Leftover Turkey
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!
CKC 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.
Turkey Casserole with Rice Recipe
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.
Video
Notes
Nutrition
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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!
Jason says
The rice needs to be cooked before combining all the ingredients
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!
Kathryn Jacob says
Can this be made ahead and frozen??
Jodi Danen, RDN says
Hi Kathryn! I have not tried to make and freeze this recipe but I would think that it would be ok to do so. The rice texture may get a little mushy, but if you use a wild rice that could help cut the chance of that happening. Let me know if you give it a try!