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Turkey Broccoli Rice Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cups Great Value instant white rice
  • 2 cups Great Value chicken broth reduced sodium
  • 1 can Great Value cream of mushroom soup 10.5 oz
  • 1 can Great Value cream of chicken soup 10.5 oz
  • ½ cup Great Value sour cream
  • ¼ cup milk
  • ½ teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3–4 cups leftover turkey diced
  • 4 cups fresh broccoli florets
  • 1 ½ cups cheddar cheese

TOPPING

  • 3 tablespoons butter
  • 1 cup crushed crackers any kind
  • 1 cup cheddar cheese

Instructions

  • Preheat oven to 375°F.
  • Cook onion in olive oil in until softened, about 5 minutes.
  • Add chicken broth and bring to a boil. Stir in rice, cover and turn off heat. Let sit covered 5 minutes.
  • Steam broccoli until tender crisp.
  • In a large bowl combine cooked rice, cream of mushroom soup, cream of chicken soup, sour cream, milk, seasonings, turkey, broccoli and 1 ½ cups cheddar cheese.
  • Spread into a greased 9×13 pan.
  • Combine topping ingredients in a small bowl. Sprinkle over casserole and bake 35 minutes or until hot & bubbly and lightly browned. Serve warm.
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