Cheesy Turkey and Rice Casserole Recipe

Introduction

This Cheesy Turkey and Rice Casserole is a comforting, flavorful dish perfect for using up leftover cooked turkey or chicken. Loaded with veggies and melted cheese, it comes together easily for a satisfying weeknight meal.

Ingredients

• 2 tablespoons butter (substitute olive oil)
• 1 clove garlic (finely chopped)
• 5 ounces broccoli florets (about 2 cups)
• 2 medium carrots (diced)
• 1 plum tomato (seeded and diced)
• 3–5 scallions (slice into 1/4″ slices, some for cooking, some for garnish)
• 5 ounces turkey or chicken, shredded (about 2 cups leftover cooked meat)
• 1 cup white rice
• 2 cups chicken broth
• ¼ cup sour cream
• ¼ cup grated Parmesan cheese
• 6 ounces dilled Havarti cheese (cubed)
• 1 teaspoon salt
• Pepper to taste

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Shred the cooked turkey or chicken into small bite-sized pieces.
3. Step 3: Prepare the vegetables: chop the garlic, peel and dice the carrots, cut broccoli into florets, slice the scallions, and seed and dice the tomato.
4. Step 4: Dice the Havarti cheese into small cubes on a cutting board.
5. Step 5: In a large ovenproof skillet (12″ works well), melt the butter over medium heat. Add the garlic, carrots, and about three-quarters of the scallions. Stir and cook until soft, about 2 minutes.
6. Step 6: Add the rice, shredded turkey or chicken, broccoli florets, tomato, salt, and pepper. Stir well to combine all ingredients.
7. Step 7: In a small bowl, whisk together the chicken broth and sour cream. Pour this mixture into the skillet and stir well. Bring to a simmer over medium heat.
8. Step 8: Once simmering, add half of the Havarti cheese and half of the Parmesan cheese. Stir to combine.
9. Step 9: Cover the skillet with an ovenproof lid or aluminum foil. Place it in the oven and bake for 20 minutes, or until the rice is tender and the liquid is absorbed.
10. Step 10: (Optional) You may transfer the mixture to a greased baking dish, cover with foil, and bake for 20 minutes.
11. Step 11: Remove the casserole from the oven and carefully remove the cover. Sprinkle the remaining Havarti and Parmesan cheese over the top.
12. Step 12: Turn on the oven broiler and move the shelf to the top rack. Return the casserole to the oven and broil for about 2 minutes, until the cheese is melted and golden.
13. Step 13: Sprinkle the remaining scallions on top and serve hot.

Tips & Variations

• Use leftover rotisserie chicken if turkey is unavailable for convenience and flavor.
• Swap Havarti for mozzarella or cheddar if you prefer a different cheese profile.
• Add a pinch of smoked paprika or chili flakes for a subtle spicy touch.
• For a dairy-free version, substitute butter with olive oil and omit sour cream and cheese or use plant-based alternatives.
• Adding mushrooms or bell peppers can enhance the vegetable content and flavor.

Storage

Store leftovers in an airtight container or cover the skillet tightly with foil or plastic wrap and refrigerate for up to three days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to prevent drying out the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but it will require a longer cooking time and more liquid. Adjust accordingly and consider pre-cooking the brown rice before assembling the casserole.

Can this recipe be made gluten-free?

Absolutely. Make sure to use gluten-free chicken broth and confirm that all other ingredients, especially any processed cheese or sour cream, are gluten-free.

Cheesy Turkey and Rice Casserole Recipe

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★★★★★

4.8 from 76 reviews

This Cheesy Turkey and Rice Casserole is a comforting and hearty dish that combines tender shredded turkey, fresh vegetables, and creamy cheeses baked together to create a delicious one-pan meal. With a perfect balance of savory flavors and a cheesy, golden top, this casserole is easy to prepare and ideal for weeknight dinners or family gatherings.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Produce

• 1 clove garlic, finely chopped
• 5 ounces broccoli florets (about 2 cups)
• 2 medium carrots, diced
• 1 plum tomato, seeded and diced
• 3–5 scallions, sliced into 1/4″ slices (some for garnish)

Protein

• 5 ounces shredded turkey or chicken (about 2 cups, preferably leftover cooked)

Grains & Dairy

• 1 cup white rice
• 2 cups chicken broth
• 2 tablespoons butter (or substitute with olive oil)
• ¼ cup sour cream
• ¼ cup grated Parmesan cheese
• 6 ounces Dilled Havarti cheese, cubed

Seasonings

• 1 teaspoon salt
• Pepper, to taste

Instructions

1. Preheat the Oven: Heat the oven to 425°F to prepare for baking the casserole.
2. Shred the Protein: If not already shredded, shred the cooked turkey or chicken into small bite-sized pieces for even distribution.
3. Prepare the Vegetables: Finely chop the garlic, peel and dice the carrots, cut broccoli into florets, slice scallions, and seed and dice the tomato to have all ingredients ready.
4. Cube the Cheese: On a cutting board, dice the Dilled Havarti cheese into small cubes for better melting.
5. Sauté Aromatics and Veggies: In a large, ovenproof 12″ skillet, melt the butter over medium heat. Add garlic, carrots, and about three-quarters of the scallions (saving the rest for garnish). Stir until softened, about 2 minutes.
6. Combine Main Ingredients: Add the rice, shredded turkey or chicken, broccoli florets, diced tomato, salt, and pepper to the skillet. Stir well to combine all ingredients evenly.
7. Add Liquid Mixture: In a small bowl or measuring cup, whisk together the chicken broth and sour cream. Pour this into the skillet and stir well. Bring the mixture to a simmer over medium heat to start cooking the rice.
8. Mix in Cheeses: Once simmering, add half of the Havarti cheese and half of the Parmesan cheese to the skillet. Stir to combine, ensuring some cheese is blended into the mixture.
9. Bake the Casserole: Cover the skillet with an ovenproof lid or aluminum foil and place it in the preheated oven. Bake for 20 minutes or until the rice is tender and the liquid is absorbed.
10. Alternative Baking Option: Optionally, transfer the mixture into a greased baking dish, cover with foil, and bake for the same 20-minute duration if you prefer using a dish instead of skillet.
11. Add Topping Cheese: After baking, carefully remove the foil. Sprinkle the remaining Havarti and Parmesan cheese evenly over the top of the casserole.
12. Broil for Golden Finish: Turn on the oven broiler and move the oven rack to the top position. Return the skillet or baking dish to the oven and broil for approximately 2 minutes until the cheese melts and turns golden brown.
13. Garnish and Serve: Sprinkle the remaining scallions over the casserole as garnish. Serve hot and enjoy your cheesy turkey and rice casserole.
14. Storage: If you have leftovers, cover the casserole and refrigerate for up to three days.

Notes

• You can substitute leftover cooked chicken for turkey if preferred.
• Using a large ovenproof skillet makes the preparation and baking easier by minimizing transfer.
• For a dairy-free option, substitute butter, sour cream, Havarti, and Parmesan with suitable plant-based alternatives.
• Adjust the amount of scallions according to taste—some for cooking, some for fresh garnish.
• Ensure the rice is simmering well before baking to avoid uncooked grains.
• Broiling the cheese topping adds a lovely golden crust and enhances flavor.

Keywords: cheesy turkey casserole, turkey and rice casserole, baked turkey casserole, easy casserole recipe, leftover turkey recipe, comfort food, one-pan meal