STREAMING NOW: Jamie's Super Food

Turkey Rice Amandine

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a