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Everyone in my family loves this casserole, even my eighty-year-old grandparents who aren't big fans of Mexican food. Mild green chilies, tender cubes of turkey, tomatoes and lots of cheese make a mouthwatering filling.—Ann Herren, Pulaski, Tennessee
Nutritional Facts 1 serving (1-1/2 cups) equals 348 calories, 16 g fat (9 g saturated fat), 78 mg cholesterol, 937 mg sodium, 26 g carbohydrate, 3 g fiber, 22 g protein.
Originally published as Spanish Rice Turkey Casserole in Taste of Home February/March 2007, p6
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Reviewed on Apr. 03, 2012 by skipperstrucking
Great taste and easy to put together. I used boneless chicken breast and thighs instead of turkey because that is what I had on hand. Recipe is a good size to feed crew of hearty eaters.
Reviewed on Feb. 27, 2012 by cathywood99
This is great. Just now eating it. I used canned chicken instead of Turkey and I used one can of Petite diced tomatoes and a cup of salsa. I also out some cooked onions in it. Other than that it is a great recipe. Family loved it.
Reviewed on Dec. 04, 2011 by frazierheidi
We've made this recipe over and over, using cooked chicken instead of turkey, and everyone loves it.
Reviewed on Sep. 15, 2011 by katehugs
Every time I share this dish I get asked for the recipe. This is one of my sons favorite dishes. I use fresh sweet corn instead of canned. Yummy.
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