Description
This comforting Turkey Rice Casserole combines tender cooked turkey with moist long-grain rice, fresh vegetables, and a creamy sauce, all topped with a crispy, buttery cracker and bread crumb topping. The casserole bakes to a perfect golden finish, delivering a flavorful, hearty dish that’s ideal for a cozy family meal or holiday leftovers makeover.
Ingredients
Scale
Topping Ingredients
- 14 Ritz crackers (about ½ cup)
- 1 slice hearty sandwich bread (about ¼ cup)
- 3 tbsp unsalted butter (melted, ⅜ stick)
Casserole Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter (â…› stick)
- 1 yellow onion (diced)
- 2 carrots (peeled and thinly sliced)
- 2 cloves garlic (minced)
- 1 cup dry long-grain white rice
- 1 cup water
- 2½ cups low-sodium chicken broth
- 1 cup heavy cream
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 cups cooked turkey (shredded or cubed)
- 8 oz sliced water chestnuts (drained, 1 can)
- ¾ cup freshly grated Parmesan cheese
- 2 tbsp lemon juice (from 1 lemon or lime)
- 1 tsp Worcestershire sauce
- 1½ tsp dried tarragon leaves (or 1 tablespoon minced fresh tarragon)
- 1½ cup frozen baby peas
Instructions
- Prepare Oven and Dish: Preheat your oven to 375°F and position the oven rack in the middle. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking and facilitate easy cleanup.
- Cook Vegetables and Rice: In a large skillet, heat the olive oil and 1 tbsp butter over medium heat. Add the diced yellow onion and sliced carrots, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the dry long-grain white rice and stir to coat it evenly with the oil and butter mixture.
- Add Liquids and Simmer: Pour in the 1 cup of water and 2½ cups low-sodium chicken broth, then bring to a boil. Reduce heat to a low simmer, cover, and cook until the rice absorbs the liquid and is tender, about 15-18 minutes. Remove from heat and gently fluff the rice with a fork.
- Combine Casserole Mixture: Stir in the heavy cream, kosher salt, black pepper, cooked turkey, water chestnuts, grated Parmesan cheese, lemon juice, Worcestershire sauce, tarragon, and frozen baby peas. Mix well to combine all ingredients evenly.
- Prepare Topping: In a bowl, crush the Ritz crackers and sandwich bread slices into coarse crumbs. Mix these crumbs with the melted butter until well combined to create a buttery, crispy topping.
- Assemble and Bake: Transfer the turkey and rice mixture into the prepared casserole dish. Evenly sprinkle the buttery cracker bread crumb topping over the casserole. Bake uncovered in the preheated oven for 35-40 minutes, or until the topping is golden brown and the casserole is heated through and bubbling.
- Serve: Remove from the oven and let the casserole rest for a few minutes before serving. This helps to set the dish and makes it easier to portion.
Notes
- You can substitute cooked chicken for turkey if desired.
- If you don’t have tarragon, dried thyme or parsley make good alternatives.
- For a lighter version, use half-and-half instead of heavy cream.
- Be sure to drain and rinse canned water chestnuts for best texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
