Cheesy Broccoli, Turkey, and Rice Casserole is a simple way to use holiday leftovers! Creamy and rich this casserole is packed with fresh broccoli, chopped turkey, and brown rice. A new post-holiday family favorite!
I am continuing on the leftover train to bring you some of my favorites as we get closer to Thanksgiving and the holidays. We always make a large turkey, and that means lots of leftovers. I talked about my love of “hot-shots” in my post for Roasted Garlic Mashed Potatoes (+ Turkey and Gravy), and about my favorite quick and simple leftover recipe in my post for Creamy Turkey over Biscuits. Today is all about the comfort food using holiday leftovers. Cheesy, cream, hearty, and filling all describe my Cheesy Broccoli, Turkey, and Rice Casserole. This is one damn good recipe my friends, and it is so perfect for a cold weeknight or a Sunday evening meal.
One of my favorite things about this casserole is that it uses fresh broccoli. I love the texture and flavor it brings to the casserole- and it is great if you have some leftover from the holiday veggie tray! The topping on this casserole is so yummy as well. I use a buttery crushed cracker to create a crispy topping that is so tasty! I typically have most of these ingredients on hand at all times which makes it an easy meal to put together. I don’t know about you, but I get some cooking burnout for a good 4 days after I do a holiday meal for my family, and I love having something easy that I can make with our leftovers.
What do you need to make Cheesy Broccoli, Turkey, and Rice Casserole?
- Leftover Chopped Turkey
- Cream of Chicken Soup
- Sour Cream
- Shredded Cheddar Cheese
- Pepper
- Garlic Powder
- Chicken Broth
- Milk
- Rice
- Fresh Broccoli
- 9×13 Casserole Dish
- Serving Spoons
How do I make Cheesy Broccoli, Turkey, and Rice Casserole?
{Printable Recipe Below}
- Pre-heat oven to 350°F. Spray a 9×13 casserole dish with cooking spray and set aside.
- In a large bowl, whisk together the soup, sour cream, 3/4 cup cheese, pepper, and garlic powder.
- Whisk in the chicken broth and milk.
- Stir in the rice, turkey, and broccoli.
- Pour into the prepared casserole pan. Cover with foil and bake in the oven for 40 minutes.
- When casserole has about 10 minutes left to cook prepare the cracker topping. Place crackers in a sealable bag and crush. Pour butter over crackers and toss to coat them evenly.
- Open the oven, remove foil, and sprinkle the remaining cheese over the casserole. Top with crackers and bake uncovered for an additional 10-15 minutes.
- Remove from oven and let the casserole sit for 3-5 minutes and serve.
Frequently Asked Questions
Can I use chicken in this recipe?
Yes, chicken can be subbed for turkey.
Can I use a different type of canned cooking soup in this recipe?
If you do not want to use, or do not have, cream of chicken, cream of mushroom or cream of celery will work well.
Can I add other veggies to this casserole?
Yes, some cauliflower or mushrooms would be really tasty as well.
Can I use bread crumbs or a different cracker?
Yes, bread crumb work as do any comparable cracker for the topping.
My rice is not completely cooked- what can I do?
Make sure that you are keeping the casserole completely covered during the initial cooking- no peeking. If it needs a little more time you can bake it in the oven for another 10 minutes.
Looking for more delicious recipes to use holiday leftovers?!
Roasted Garlic Mashed Potatoes (+ Leftover Shredded Turkey and Gravy)
Turkey Pot Pie with Cheddar Garlic Biscuits
Are you following me yet? What are you waiting for?
Cheesy Broccoli, Turkey, and Rice Casserole
Ingredients
- 3 cup chopped cooked turkey
- 10.5 oz can Cream of Chicken Soup
- 1 cup sour cream
- 1 3/4 cup shredded cheddar cheese, divided
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 cups chicken broth
- 1 1/3 cups milk
- 1 cup rice
- 2 1/2 cups chopped fresh broccoli
- 2 sleeves round butter crackers
- 1/2 stick butter, melted
Instructions
- Pre-heat oven to 350°F. Spray a 9×13 casserole dish with cooking spray and set aside.
- In a large bowl, whisk together the soup, sour cream, 3/4 cup cheese, pepper, and garlic powder.
- Whisk in the chicken broth and milk.
- Stir in the rice, turkey, and broccoli.
- Pour into the prepared casserole pan. Cover with foil and bake in the oven for 40 minutes.
- When casserole has about 10 minutes left to cook prepare the cracker topping. Place crackers in a sealable bag and crush. Pour butter over crackers and toss to coat them evenly.
- Open the oven, remove foil, and sprinkle the remaining cheese over the casserole. Top with crackers and bake uncovered for an additional 10-15 minutes.
- Remove from oven and let the casserole sit for 3-5 minutes and serve.
I have made this last night but made it with chicken instead. Kids were singing with joy. We absolutely loved it. So delicious and easy to make. Will make again with turkey very soon. Thank you for sharing.
Leftover tackle is a big issue after holidays and recipes like this are so welcome! Love the cheesy casserole and the kids will love the comforting dish. I will toss in a few more vegetables as well 🙂
When it comes to big holiday meals, I love the leftovers just as much as the main meal. Love how you’ve repurposed the leftover turkey in this recipe. With the veggies and rice, it’s a full meal that can please a crowd!
Uhmmm.. I can’t seem to find any instructions for the cracker topping? I must be blind. How much butter? what kind of cracker? many thanks.
I checked and it is at the end of the recipe card. I like to use a butter cracker- like Ritz or Townhouse.