Description
This Cheesy Turkey and Rice Casserole is a comforting and delicious dish combining tender shredded turkey, vibrant vegetables, creamy cheeses, and fluffy rice all baked together in a savory chicken broth and sour cream mixture. Perfect for a hearty family meal, it offers a wonderful balance of flavors and textures with a golden, bubbly cheese topping.
Ingredients
Scale
Vegetables and Aromatics
- 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″ rounds (use some in dish and save some for garnish)
Protein and Grains
- 5 ounces shredded turkey or chicken (about 2 cups, leftover cooked preferred)
- 1 cup white rice
Dairy and Fats
- 2 tablespoons butter (or substitute with olive oil)
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 6 ounces dilled Havarti cheese, cubed
Liquids and Seasonings
- 2 cups chicken broth
- 1 teaspoon salt
- Pepper to taste
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the casserole.
- Shred Turkey: Shred the cooked turkey or chicken into small, bite-sized pieces for even distribution in the casserole.
- Prepare Vegetables: Chop the garlic finely, peel and dice the carrots, cut broccoli into small florets, slice scallions, and seed then dice the plum tomato.
- Dice Cheese: On a clean cutting board, dice the dilled Havarti cheese into small cubes to melt evenly.
- Sauté Aromatics and Veggies: In a large ovenproof skillet (12″ works well), melt butter over medium heat, then add garlic, carrots, and about three-quarters of the scallions. Stir and cook until softened, about 2 minutes.
- Add Main Ingredients: Stir in the rice, shredded turkey or chicken, broccoli florets, diced tomato, salt, and pepper until well combined.
- Mix Liquids: In a separate bowl or measuring cup, whisk together chicken broth and sour cream until smooth.
- Add Liquids and Simmer: Pour the broth and sour cream mixture into the skillet, stirring well. Bring the mixture to a gentle simmer over medium heat.
- Add Cheeses: Stir in half of the Havarti cheese and half of the Parmesan cheese to the simmering mixture until incorporated.
- Bake Covered: Cover the skillet with an ovenproof lid or aluminum foil and place in the preheated oven. Bake for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Optional Transfer: If preferred, transfer the mixture into a greased baking dish and cover with foil before baking for 20 minutes.
- Add Remaining Cheese: Remove from oven, carefully uncover, and sprinkle the remaining Havarti and Parmesan cheeses evenly over the top.
- Broil for Finish: Move the oven rack to the top position and turn on the broiler. Return the dish or skillet to the oven and broil for about 2 minutes until the cheese melts and turns golden brown.
- Garnish and Serve: Sprinkle the remaining sliced scallions over the casserole just before serving for a fresh touch.
- Store Leftovers: Cover any leftovers with a lid or foil and refrigerate for up to three days.
Notes
- You can substitute olive oil for butter if preferred for a lighter version.
- Leftover cooked turkey or chicken works best for easy preparation and added flavor.
- Adjust scallion quantity according to your taste and reserve some for garnish to add a fresh bite.
- Ensure the casserole is fully covered while baking to cook the rice evenly and retain moisture.
- The broiling step adds a lovely golden, bubbly, cheesy crust – do not skip this for best results.
- Use a large ovenproof skillet to minimize clean-up, but you can also bake in a casserole dish if needed.
- Make sure to check if all liquid is absorbed before broiling to avoid soggy casserole.
