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Turkey and Rice Casserole

Turkey and Rice Casserole

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By Betty Crocker Kitchens

Updated Dec 6, 2011

Turkey and Rice Casserole

Turkey and Rice Casserole

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Prep Time 25 min
Total 55 min
Servings 8
Ingredients 10

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Ingredients

1 large onion, finely chopped (1 cup)
3 cups fresh broccoli florets, cut into bite-size pieces
3 cups chopped or shredded cooked turkey
1 1/2 cups shredded white Cheddar cheese (6 oz)
1 cup mayonnaise
1 can (10 3/4 oz) cream of chicken soup
1 package (8.8 oz) microwavable rice
1 can (8 oz) sliced water chestnuts, drained
1 cup chopped drained roasted red bell peppers (from 7-oz jar)
3 cups coarsely crushed ridged potato chips

Instructions

Step
1

Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
Step
2

Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
Step
3

In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
Step
4

Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.

Nutrition

542 Calories

36g Total Fat

29g Protein

24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 542

Total Fat: 36g; 0%

Saturated Fat: 8g; 0%

Sodium: 750mg; 0%

Total Carbohydrate: 24g; 0%

Dietary Fiber: 3g; 0%

Protein: 29g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1 High-Fat Meat; 5 Fat;

Carbohydrate Choice

1 1/2

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

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