Broccoli Turkey Bake Recipe -
Broccoli Turkey Bake Recipe
  • READY IN 55 mins

Broccoli Turkey Bake

Recipe by  

"This is a nice easy recipe for leftover turkey, or can be made with cooked boneless, skinless chicken breast. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    50 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. In a 9x13 inch baking dish combine turkey, broccoli, cheese and cooked rice.
  4. In a small bowl combine crushed crackers and melted butter. Spread over rice mixture.
  5. Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2009

I loved this recipe..everyone complained that it was dry even after adding the soup so i add 1/2 - 3/4 cup of milk and it turned out very moist and good! not too soupy either! this will def be cooked again!!

Most Helpful Critical Review
Dec 29, 2003

This recipe starts with uncooked rice but the rice must be cooked ahead which was confusing. That made it take much longer than it would have if recipe had just said to use cooked rice. Also, if you don't add lots of wet ingredients it is very dry. It probably should have had canned soup or something.I added soup, chicken broth and it was still dry.

Dec 02, 2004

This was a great dish. I added a can of Cream of Chicken and it was very good. Best part is I was able to use up most of my left-over Thanksgiving turkey!

Sep 16, 2003

After reading the other reviews I tried this recipe and added the mushroom soup. I also added mushrooms. My husband and 13-year-old loved it--and they're not big rice fans. My 9-year-old wouldn't touch it (but she's picky!). I thought it was pretty good but still a tad on the dry side, but I will make it again. It's a great way to use up leftover turkey!

Nov 12, 2009

Wonderfully simple addition to the "turkey leftover recipe" repertoire! I used cooked noodles instead of rice and fresh broccoli instead of frozen, which made for bright, crunchy flavor and color. I actually just put it all in a skillet and it was ready in 5 minutes. Much fresher and better than Bertolli! ;)

Oct 19, 2009

Sorry, this just did not work for me. Thanks anyway.

Jan 20, 2005

This was terrible. I made it as stated on recipe since I forgot to read reviews first. It was dry and tasteless. We added a can of cream of mushroom soup and some milk to it just so we could use it. It still was not good. WILL NOT MAKE AGAIN!

Dec 09, 2012

I had to spice this up a little but my family loved it! After reading all the reviews here is what I did: Being that it is no longer thanksgiving and the reason I stumbled upon this recipe is because I was looking for a recipe for boneless skinless turkey breast I cubed about a pound of turkey breast and seasoned it with salt, white pepper (because I'm out of black at the moment) sage and rosemary. I cooked it in waterless cookware on top the stove, when almost done I added a small onion, about a tsp of minced garlic, fresh broccoli and about a tbsp of butter then let it simmer until onion and broccoli softened just a little. I cooked my rice according to directions but added a little salt, a little rosemary and a little butter. Then, I mixed turkey and broccoli mixture with rice and probably a little more than a cup of shredded Colby jack in 9x13 baking dish. After that, I added one can cream of chicken soup to a small mixing bowl along with half the can filled with chicken broth and the other half filled with heavy cream. I whisked the ingredients together and poured over turkey, rice and broccoli mixture. I melted the butter and mixed with crumbled crackers as directions stated, only I didn't have wheat crackers so I used the oyster crackers I had left and some butter crackers I had in the cabinet. I baked it on 350 for closer to 30 min. Bon appetite!


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 180 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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