Community Pick
Leftover Chicken or Turkey Rice Casserole
"I had a look at some of the other recipes like this on Recipezaar but mine is a little different so here it is. Occasionally we will have a roast turkey as a treat and this is what I make with the leftovers. I haven't made it with chicken yet but I'm sure it is just as tasty as with the turkey. It is also kid friendly, my 17 month old daughter will eat this no problem. (Cooking time includes 10 mins approx for cooking of rice)"
photo by Jonathan Melendez
- Ready In:
- 58mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1 red capsicum, chopped (bell pepper)
- 1 cup canned corn kernel
- 1 cup chicken stock
- 1 1⁄2 teaspoons dried thyme
- 2 cups cooked rice
- 1⁄4 cup sour cream
- 1 -2 tablespoon mustard (any is fine, choose your favourite)
- 1 cup cooked chicken or 1 cup cooked turkey, diced
- 1⁄2 cup tasty cheese, shredded
- 2 tablespoons parsley, chopped
- black pepper
directions
- Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
- Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
- Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
- Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
- Stir in 1/3 of the cheese and parsley until well combined.
- Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
- Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.
Questions & Replies
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180c = ? In f?
Reviews
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I used. Italian seasoning, as others did. Instead of thyme. Also used sharp cheddar cheese in the casserole and topping Very enjoyable meal. Thank You. -
Loved this recipe :D I used 1tsp of dried thyme (as some reviews suggested the 1 1/2tsp was too much) and 1tbsp of course grain mustard. I also mixed in a tsp of parmesan into the rice, and added some mushroom, courgette and chopped fine green beans. Love it and will keep it for future use. Thank you. x -
Red capsicum is red bell pepper - a sweet pepper, not chile. I made it as listed, and seasoned it with seasoning salt, dijon mustard (not bright yellow American mustard) and used cheddar cheese (which is what is referred as tasty cheese). Just add some cracked black pepper and salt to taste and this is delicious. Thanks! It was kid friendly too. -
Turkey and rice are a great flavor combination and this casserole brings them together so nicely. It's an amazing recipe for that leftover turkey. -
This was excellent! It was delicious and easy. I followed this as directed, except that I started the recipe in a cast iron frying pan, followed the directions and topped it with cheese right in the frying pan. Stuck the whole thing in the oven and only had one pan to wash. I loved that the turkey didn't get dried out cooking it this way. I used a Mexican blend cheese that I had left from a dinner a couple nights ago. This was devoured by my three kids, husband and I and they were asking for seconds...there weren't any. I know that I need to double this for leftovers after Thanksgiving next year! Thanks **Mandy**!
see 38 more reviews
Tweaks
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I sprinkled the top with a bit of parsley right at the end for garnish. I think it adds a nice pop of color to the casserole.
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We loved it! I used green beans instead of pepper and corn just because that's what I had on hand. And I'd like to echo the other comments that it was nice not to have any cream soup in this recipe. We'll definitely be making it again, but next time I'll try not to forget the mustard. -
This sounded good, but for me the thyme was way to overpowering. If I make it again, I think I'll substitute the thyme with Italian seasoning.
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Having to feed a fussy family is very challenging, so with this recipe I wasnt too sure how they would go with the mustard and thyme, so I just used cajun seasoning instead. I even took a gamble and doubled the recipe, ok so miss 14yr old picked out the caps and onion, everyone loved it and had seconds.
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
