Other than Thanksgiving, we don’t cook turkey that often. I have very few recipes for turkey. It isn’t that different from chicken, though, so you could pretty much use it in any dish that calls for chicken. Just be prepared to take a little snooze after lunch – ha!
I made this before the holidays, and it is one of my easy meal favorites when there’s not enough time to cook (or not enough energy). This easy casserole makes a great way to use up left over chicken or thanksgiving turkey.
I know I don’t usually post recipes in here (especially recipes with turkey), but I’m considering moving my recipe blog over to this blog and merging the two together. I don’t have time to keep up with both of them (as you can see by the date of my last post over there). I’m just not sure how easy it would be to search through them over here. I’d love some ideas on blog organization – but that’s for another day…
And so here’s the recipe… We’ll tackle the big blogging issues of life when the tryptophan has worn off.
“Broccoli-Cheese-Rice-Chicken (or Turkey) Casserole”
- 1 cup cooked white rice (I use basmatti – boiled and then simmered 15 minutes with 1 lump butter and a teaspoon of salt)
- Leftover chicken or turkey – shredded or chopped
- garlic salt (to taste)
- dash of pepper
- teaspoon of salt
- cup (or more if you love it) of frozen broccoli (cooked – I microwaved mine)
- 4 oz or less of grated Velveeta (I hate grating the stuff, but you want it to be evenly spread)
- Dehydrated onions (dash) – or you can pan fry chopped red onion (and even some celery)
- small bag of cheddar or colby jack cheese (I put a large handful of cheese in the mixture and use the rest for the top)
- Can of cream of something soup (celery, chicken, or mushroom work great)*
*If you don’t have cream soup or don’t like to use them because of the MSG and other additives, you can add a little chicken stock, and either some half and half, milk, or sour cream. If I use the thinner substances like broth and milk, I also add some butter – and if you like it thicker, add a tablespoon of flour.
Preheat oven to 350. Mix everything together in a large bowl until creamed and consistent. Spread in to a flat baking dish with a raised side (like a brownie pan). Cover top with a layer of shredded cheese. Bake for 30-40 minutes depending on your oven – or until sides are bubbly and the cheese looks melted and slightly browned at edges.