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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 387.6
  • Total Fat: 16.8 g
  • Cholesterol: 49.0 mg
  • Sodium: 629.7 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 17.0 g

View full nutritional breakdown of Creamy Turkey and Rice Casserole calories by ingredient
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Creamy Turkey and Rice Casserole

Submitted by: PURPLEZEBRA01

Introduction

I threw this together after Thanksgiving when I had leftover turkey and rice already cooked. The longest step was dicing the turkey; so it's a fast casserole to put together. I threw this together after Thanksgiving when I had leftover turkey and rice already cooked. The longest step was dicing the turkey; so it's a fast casserole to put together.
Number of Servings: 10

Ingredients

    1 can cream of chicken soup
    3 oz. 1/3 less fat cream cheese, softened
    1 can evaporated milk (12 oz.)
    10 oz. frozen broccoli, thawed
    10 oz. cooked diced turkey breast
    4 1/4 cups short grain brown rice, cooked
    1/2 tsp. garlic powder
    1/8 tsp. black pepper
    2 C shredded cheddar cheese

Directions

Grease a 9x13 baking dish. Place soup and cream cheese in microwavable bowl. Microwave on medium power for about 1 minute and stir to combine. Add milk gradually, stirring constantly. In baking dish, mix thawed broccoli, turkey (or chicken), brown rice, garlic powder, and black pepper. Pour soup mixture over. Top with shredded cheese. Bake at 350 for 30-40 minutes until soup is bubbly and cheese is slightly browned.

Serving Size: Makes 12 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user PAULA2099.






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