Leftover Chicken or Turkey Rice Casserole
Transform your holiday leftovers into a comforting family favorite with this Leftover Chicken or Turkey Rice Casserole. Packed with tender shredded chicken or turkey, hearty cooked rice, and colorful mixed vegetables, this recipe is bound together by creamy mushroom soup for unmatched coziness. A melty layer of cheddar cheese and optional buttery panko crumbs take it to the next level, creating a golden, bubbly topping that’s impossible to resist. With just 15 minutes of prep time and ingredients you likely already have on hand, this hearty casserole is perfect for making the most of leftovers while still delivering big on flavor. Ideal for weeknight dinners or meal prep, this quick and easy recipe turns yesterday’s poultry into today’s star.
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Recipe Information
Ingredients
- 2 cups (shredded or diced) Cooked chicken or turkey
- 3 cups Cooked white or brown rice
- 2 cups Frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 ounces) Cream of mushroom soup (or cream of chicken soup)
- 0.5 cups Chicken or turkey broth
- 1.5 cups (divided) Shredded cheddar cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons (adjust to taste) Salt
- 0.25 teaspoons Ground black pepper
- 0.5 cups Panko breadcrumbs (optional)
- 1 tablespoon (melted) Butter (optional, for breadcrumbs)
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch casserole dish with non-stick cooking spray and set aside.
In a large mixing bowl, combine the cooked chicken or turkey, cooked rice, frozen mixed vegetables, cream of mushroom soup, chicken or turkey broth, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to ensure everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 0.5 cups of shredded cheddar cheese evenly over the top of the casserole.
If using, toss the panko breadcrumbs with the melted butter in a small bowl, then sprinkle them evenly over the cheese layer for added crunch.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the breadcrumbs (if used) are golden brown.
Carefully remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh herbs, such as parsley or thyme, if desired, and enjoy!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
