Description
This Turkey Rice Casserole is a heartwarming dish filled with flavor, featuring tender turkey, creamy sauce, and rice, perfect for quick dinners or family gatherings.
Ingredients
- Ritz Crackers (14)
- Hearty Sandwich Bread (1 slice)
- Unsalted Butter (3 tbsp, melted)
- Olive Oil (1 tbsp)
- Unsalted Butter (1 tbsp)
- Yellow Onion (1, diced)
- Carrots (2, peeled and thinly sliced)
- Garlic (2 cloves, minced)
- Long-Grain White Rice (1 cup, dry)
- Water (1 cup)
- Low-Sodium Chicken or Turkey Broth (2½ cups)
- Heavy Cream (1 cup)
- Kosher Salt (¼ tsp)
- Freshly Ground Black Pepper (¼ tsp)
- Cooked Turkey (2 cups, shredded or cubed)
- Water Chestnuts (8 oz, sliced)
- Freshly Grated Parmesan Cheese (¾ cup)
- Lemon Juice (2 tbsp)
- Worcestershire Sauce (1 tsp)
- Dried Tarragon Leaves (1½ tsp)
- Frozen Baby Peas (1½ cups)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Mix crushed Ritz crackers and bread crumbs with melted butter for topping.
- Sauté onion and carrots in oil and butter until softened, then add garlic.
- Stir rice into the skillet and toast for a few minutes.
- Whisk together broth, cream, salt, pepper, lemon juice, Worcestershire sauce, and tarragon.
- Fold turkey and water chestnuts into the vegetable mixture, then pour the creamy mix on top.
- Spread peas and the crispy topping over the casserole.
- Bake for 35-40 minutes until golden brown and bubbly, then cool before serving.
Notes
Store leftovers in an airtight container for up to 4 days.
Can be frozen for up to 3 months; reheat at 350°F until warmed through.
Feel free to add more vegetables for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
