Turkey Brown Rice Casserole

1lb chopped cooked turkey breast
8 cups cooked brown rice
2 cups chopped onion
2 cups chopped celery
1 cup sliced mushrooms
3.4 cup sour cream
2 cups chicken broth, low sodium
1 cup parmesan cheese
1 cup cheddar cheese, grated
2 tsp olive oil
2 tsp sriracha (optional)
add herbs and seasoning to your taste
I used - 1 tsp poultry seasoning, 1 tsp thyme and salt and pepper to taste

Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, sriracha and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.



Number of Servings: 10

Recipe submitted by SparkPeople user KARGUAM.