Ingredients

The following ingredients have 7 Servings
  • 3-4 cups cooked turkey, shredded
  • 4 cups broccoli florets
  • 1 yellow onion, diced
  • 2 cups instant white rice
  • 2 cups chicken broth
  • 1 (10.5oz ) can cream of chicken soup
  • 1 (10.5 oz) can cream of broccoli soup
  • ½ cup sour cream
  • ½ cup milk
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 cups shredded cheddar cheese, divided
  • Topping:
  • 3 tablespoons unsalted butter
  • 1 cup saltine or butter crackers, crushed
  • 2 tablespoons olive oil

Instruction

  • Preheat oven to 375°F. Coat a 9x13-inch casserole dish with cooking spray.
  • Sauté diced onion in olive oil over medium-high heat until softened.
  • Slowly add chicken broth and bring to a boil. Stir in rice, cover, and turn off the heat, 5 minutes.
  • Blanche broccoli florets for 1 minute, then place in ice water to stop the cooking process. Set aside.
  • In a large bowl, mix cream of chicken soup, cream of broccoli soup, milk, sour cream, poultry seasoning, garlic powder, and black pepper. Stir in the cooked rice.
  • Stir in turkey, broccoli florets, and 1 ½ cup shredded cheddar cheese. Pour mixture into the prepared casserole dish.
  • Combine crushed crackers, butter, and remaining shredded cheddar cheese. Sprinkle topping over top of the casserole.
  • Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil and bake for an additional 5 minutes until crackers are a toasty-golden color. Watch carefully to prevent burning.
  • Cool briefly before serving.