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Turkey Rice Amandine

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“I've been making this recipe for a long time and our family really enjoys it. The recipe calls for turkey, but you can substitue cooked chicken (which I do quite often). This is a nice casserole on a cold winter night.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 cups chicken broth
  • 23 cup long grain rice
  • 2 tablespoons butter
  • 3 tablespoons gluten-free flour
  • 12 teaspoon salt
  • 14 teaspoon dry mustard
  • 2 cups milk
  • 1 cup sharp cheddar cheese, shredded
  • 1 (10 ounce) package frozen chopped broccoli, cooked and well drained
  • 2 12 cups cooked turkey, chopped
  • 13 cup fine dry gluten-free breadcrumbs
  • 13 cup almonds, slivered & toasted
  • 2 tablespoons butter, melted

Directions

  1. In a saucepan, bring the chicken broth and the rice to boiling.
  2. Reduce heat; cook, covered, for 15 minutes.
  3. Remove from heat; let the rice stand covered for 10 minutes.
  4. Meanwhile, melt the 2 tablespoons of butter in a saucepan.
  5. Stir in the flour, salt, and mustard.
  6. Add milk all at once; cook and stir till thickened and bubbly.
  7. Stir in cheese; continue cooking and stirring until cheese is melted and set aside.
  8. Spread broccoli in the bottom of a 10x6-inch baking dish.
  9. Over the broccoli spread the cooked rice and the cooked turkey.
  10. Pour cheese sauce over all.
  11. Combine bread crumbs, almonds, and butter; toss to mix.
  12. Sprinkle over cheese sauce.
  13. Bake in a 350 degree oven for 20 minutes or till bubbly at edges.

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