Turkey-Rice Bake
A creamy and comforting baked turkey and rice dish with savory Parmesan and broccoli, perfect for family dinners. The rich, cheesy flavor pairs well with tender turkey and nutritious vegetables, making it a satisfying meal that comes together quickly and easily for weeknight meals or leftovers.
Ingredients
Instructions
- Combine condensed cream of chicken soup, 1/2 cup water, mayonnaise, and lemon juice in a bowl.
- Blend 1 cup of the soup mixture with the remaining water, instant rice, 2 tablespoons of Parmesan cheese, and salt in a buttered 2-quart casserole dish.
- Top the rice mixture with the cooked, diced turkey.
- Combine the remaining soup mixture with the cooked, drained chopped broccoli.
- Pour the broccoli mixture over the turkey layer.
- Sprinkle the remaining Parmesan cheese over the top.
- Cover and bake in a preheated 350°F oven for 20 minutes.
- Uncover and bake for an additional 10 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of chicken broth or using a richer mayonnaise. If you're short on time, leftover turkey from a previous meal works perfectly here, making this a great option for post-holiday cooking. You can also substitute the broccoli with a small package of frozen mixed vegetables for a different flavor profile.
Serving Suggestions
This Turkey-Rice Bake pairs beautifully with a simple side salad or crusty bread. For a more balanced meal, consider serving it alongside The Veggie Dish for added nutrition. A light dessert like Low-Fat Chocolate Eclairs would make a lovely finish to the meal, rounding out the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F until warmed through, about 15-20 minutes. For quicker reheating, you can also use the microwave, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey-Rice Bake contains roughly 621 calories, with 27g protein, 51g carbohydrates, and 33g fat. It is an excellent source of protein (55% of the Daily Value) and iron (30% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2807mg per serving (122% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of instant rice?
Yes, you can use brown rice, but you'll need to adjust the cooking time and increase the liquid to ensure the rice cooks thoroughly. Brown rice typically requires more water and a longer cooking time, so check the package for specific instructions.
Can I make this dish ahead of time?
Absolutely! You can assemble the entire dish ahead of time and store it in the refrigerator until you're ready to bake. Just remember to add a few extra minutes to the baking time if it's coming straight from the fridge.
What can I substitute for the cream of chicken soup?
If you'd like a lighter option, you can make a homemade substitute using chicken broth and a roux. Alternatively, you can use cream of mushroom or even a dairy-free cream soup for a different flavor, keeping the overall balance of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).