As you might suspect, my favorite part is the food… a perfect turkey dinner with all the fixin’s; Sweet Potato Casserole, stuffing, Green Bean Casserole.
I often host and when I do I end up cooking for 25 people but I always cook enough to ensure I have leftovers!
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)
1/2 cup Great Value sour cream
1/4 cup milk
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 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
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DIRECTIONS:
Preheat oven to 375 degrees.
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 1/2 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.
NUTRITION INFORMATION Yield: 8 servings, Serving Size:
Amount Per Serving: Calories: 588 Calories
