TURKEY AND RICE CASSEROLE

Turkey and Rice Casserole image

Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 10

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Ingredients

1 large onion, finely chopped (1 cup)
3 cups fresh broccoli florets, cut into bite-size pieces
3 cups chopped or shredded cooked turkey
1 1/2 cups shredded white Cheddar cheese (6 oz)
1 cup mayonnaise
1 can (10 3/4 oz) cream of chicken soup
1 package (8.8 oz) microwavable rice
1 can (8 oz) sliced water chestnuts, drained
1 cup chopped drained roasted red bell peppers (from 7-oz jar)
3 cups coarsely crushed ridged potato chips

Steps:

Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 542, Carbohydrate 24 g, Fat 5, Fiber 3 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg

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