Recipe by BABYPHAT55
"This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
chopped cooked turkey
1 (12 fluid ounce) can
shredded Monterey Jack cheese
shredded Cheddar cheese
frozen mixed vegetables, thawed
1 (4 ounce) can
chopped green chiles
chopped fresh cilantro
The mission of using this recipe was to try and use up leftovers. The only substitution we made was to use a cup of regular milk in place of evaporated milk. It turned out surprisingly well. Usually we cook with a lot of spices, but we just added some ground pepper to the top and my husband and I both went back for seconds.
My one comment about the instructions was that I did not know whether to bake it with the lid on or off, and tried with the lid on. In 50 minutes, the casserole hadn't set, so I had to bake it another 20 with the lid off. I think in the future I would try this recipe with shredded potatoes rather than rice, just for the texture.
Thanks for sharing, BABYPHAT55!
There were no spices. I used a can of corn because my husband does not eat peas. I topped it off with cubed hash browns and sprayed oil on them to insure browning. The reason I topped them was to keep the vegetables from drying out and becoming hard little nuggets in the dish. But I would make it again and my way.
This was great, however I added fresh broccoli and doubled the cheese. It still turned out great. I also used brown minute rice, which I cooked first then added and everything turned out fine. Will make again when I have left over turkey!
It was good but is lacking on the spice I think next time I will try some sage and poultry seasoning this is a great gluten free dinner
Family loved this. I didn't have evaporated milk, so used ordinary milk, and it worked just fine. I also added some seasonings - sage, salt and pepper - to the mix. It was easy to prepare, and really tasty! I will definitely be making this one regularly!
We liked it. We will probably make it again. Loved the ease of mixing everything together. Next time I would use a flat pan as I had to bake it 30 minutes longer at a higher temperature (400 degrees). That probably won't be necessary with a flat pan. I could always decrease the amount of evaporated milk. We like things non-soupy.
This was great! I followed the recipe exactly and the only change I would make next time would be to sauté the onions prior to adding them as my husband does not like them crunchy. My son ate two bowls he loved it so much, five starts from us!
I am sorry but I did not like it. The rice absorbed most of the moisture, causing it to be dry and not sticking together. Taste was o.k. I added salt and pepper to taste as there is non listed in the ingredients. Thank you for posting the recipe, gave it an extra star.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Turkey Rice Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 236
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make this classic casserole starring leftover Thanksgiving turkey.
See how to make the ultimate one-dish broccoli and rice casserole.
See how to make a super-simple, comforting winter casserole.