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Turkey Rice Casserole

 Turkey Rice Casserole
The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska
6-8 ServingsPrep: 20 min. Cook: 15 min.


  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 cups milk
  • 1-1/4 cups uncooked instant rice
  • 2 cups diced cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup seasoned stuffing cubes
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese, divided


  • In a 2-qt. microwave-safe dish, combine the onion, celery and butter.
  • Cover and microwave on high for 1-1/2 to 3 minutes or until butter
  • is melted. Stir in milk. Cover and cook on high for 3-5 minutes or
  • until milk is steaming (do not boil). Stir in rice. Cover and let
  • stand for 2 minutes.
  • Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese.
  • Cover and microwave on high for 3-6 minutes or until heated through,
  • stirring once. Sprinkle with remaining cheese. Cover and let stand
  • for 5 minutes. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 294 calories,

2 of 2

Turkey Rice Casserole (continued)

Nutritional Facts: 13 g fat (7 g saturated fat), 59 mg cholesterol, 586 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.