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Turkey and Broccoli Casserole

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“This is an adaptation of a recipe I came across in a magazine, BJ's Journal (March 2005, page 15). It looked good, so I thought I'd give it a try. It was quick and easy to fix, and tasty as well. One can substitute low-fat or fat-free ingredients if desired, and chicken may be substituted for the turkey. Enjoy.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 12 cups chicken broth
  • 1 lb leftover cooked turkey, cut in bite-size pieces
  • 1 (16 ounce) bag frozen broccoli cuts
  • 1 (10 3/4 ounce) can broccoli cheese soup
  • 1 cup ranch salad dressing
  • 2 12 cups instant rice
  • 5 slices American cheese, broken into small pieces

Directions

  1. Combine broth, turkey, broccoli soup, and salad dressing in 3 quart pot.
  2. Bring to a boil over high heat.
  3. Stir in rice.
  4. Turn off heat, cover pot and let stand 5 minutes.
  5. Stir cheese into pot.
  6. Let stand, covered, 3 more minutes, or until rice is tender.
  7. Fluff rice with fork and serve hot.

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