Turkey And Rice Casserole

Turkey And Rice Casserole


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A savory casserole to easily prepare on your busiest days. This recipe is also a perfect way to use leftovers, saving you both time and money! Give it a try tonight.

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 2 tsp. olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 C. canned corn kernels
  • 1 C. chicken stock, divided
  • 1 1/2 tsp. thyme
  • 2 C. cooked rice
  • 1/4 C. sour cream
  • 1 T. Dijon mustard
  • 2 C. cooked turkey, diced
  • 1 C. shredded cheddar cheese, divided (any cheese is fine)
  • 2 T. freshly chopped parsley
  • salt and pepper

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Preheat your oven to 350°F and lightly grease a 2-qt. casserole dish. In a large skillet, sauté onion and garlic with olive oil for three minutes. Stir in corn, 1/4-cup chicken stock, thyme, and pepper. Cook for another three minutes. Pour in the rice, sour cream, mustard, and the remaining stock. Mix in the chicken and remove from heat. Fold in 2/3-cup of cheese and sprinkle with parsley. Spoon mixture into your prepared baking dish and top with remaining cheese. Bake for 20 minutes. Let stand for five minutes before serving

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