Creamy Turkey Rice Casserole Chicken Too Food

TURKEY RICE CASSEROLE

Steps:

• In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

CREAMY TURKEY & RICE CASSEROLE (CHICKEN, TOO)

Steps:

• Prepare rice as instructed on package.
• In skillet, brown turkey in 1/2 tablespoon of olive oil, drizzling it evenly over turkey. Your meat shouldn't be chunky (small pieces). Place in large mixing bowl.
• In same skillet, add remaining olive oil, sherry and sauté onion, green pepper, and garlic until tender.
• In sm-medium bowl, mix together sour cream, mayo, ground pepper, parsley, Worcestershire sauce and hot sauce.
• Combine soup mixture into large bowl with meat mixture and mix well.
• Stir rice into meat mixture until covered well (don't overwork the rice - prevents mushy results).
• Spray oil over an oblong casserole dish and pour mixture evenly into dish.
• Sprinkle grated cheese evenly over top of mixture.
• Bake COVERED for 40-45 minutes until bubbly.
• Before adding cheese, if you think your mixture looks a little dry, evenly pour 3-6 tablespoons of cream or milk over the top. Fork a few tiny openings for cream to work its way down into casserole dish.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

TURKEY OR CHICKEN RICE CASSEROLE

Steps:

• Cook rice according to the package directions.
• Cube turkey or chicken.
• Dice celery and onions.
• Combine soup and mayonnaise.
• Add to other ingredients.
• Place in large, buttered casserole dish.
• Bake at 350 degrees for 30 minutes, until it is heated through.
• Add topping and bake an additional 1/2 hour until the casserole is golden and bubbling (TOPPING is 2 Tbsp of melted butter combined with 1 1/2 Cups of Corn Flakes).

EASY CREAMY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a deep 9x13-inch (or larger) baking dish with cooking spray.
• Mix chicken stock, condensed soups, melted butter, salt, and pepper together in a bowl.
• Spread rice on the bottom of the prepared baking dish. Top with cubed chicken. Carefully pour stock-soup mixture over top, being careful it doesn't overflow. Sprinkle Cheddar cheese over top to cover.
• Bake in the preheated oven until chicken is cooked through and cheese is nicely browned, 60 to 75 minutes, depending on size of chicken cubes. Remove from the oven and cool for about 10 minutes before serving.

LEFTOVER CHICKEN OR TURKEY RICE CASSEROLE

Steps:

• Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
• Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
• Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
• Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
• Stir in 1/3 of the cheese and parsley until well combined.
• Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
• Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.