Ingredients

14 Ritz crackers (about ½ cup)

1 slice hearty sandwich bread (about ¼ cup)

3 tbsp unsalted butter (melted, ⅜ stick)

1 tbsp olive oil

1 tbsp unsalted butter (⅛ stick)

1 yellow onion (diced)

2 carrots (peeled and thinly sliced)

2 cloves garlic (minced)

1 cup dry long-grain white rice

1 cup water

2½ cups low-sodium chicken broth

1 cup heavy cream

¼ tsp kosher salt

¼ tsp freshly ground black pepper

2 cups cooked turkey (shredded or cubed)

8 oz. sliced water chestnuts (drained, 1 can)

¾ cup freshly grated Parmesan cheese

2 tbsp lemon juice (from 1 lemon) or lime

1 tsp Worcestershire sauce

1½ tsp dried tarragon leaves (or 1 tbsp minced fresh tarragon)

1½ cup frozen baby peas

Instructions

Step 1: Preheat the oven to 375°F and adjust the oven rack to the middle position. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.

Step 2: For the topping, place the Ritz crackers and sandwich bread in a food processor fitted with the metal blade. Pulse until you get fine crumbs. Transfer the crumbs to a small bowl, add the melted butter, mix well, and set aside.

Step 3: Heat a large nonstick skillet over medium heat and add the olive oil and 1 tablespoon of butter. Add the diced onion and sliced carrots. Cook for about 6 minutes until the carrots soften and lightly brown.

Step 4: Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5: Stir in the rice, cooking and stirring until the grains are well coated with the butter and oil.

Step 6: Add the water, chicken broth, heavy cream, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low.

Step 7: Cover and cook, stirring often, for 20-25 minutes, or until most of the liquid has been absorbed and the rice is just tender.

Step 8: Stir in the cooked turkey, drained water chestnuts, Parmesan cheese, lemon juice, Worcestershire sauce, tarragon, and frozen peas. Cook uncovered, stirring often, for 2 minutes to combine and heat through.

Step 9: Transfer the turkey and rice mixture to the prepared casserole dish. Sprinkle the cracker topping evenly over the surface.

Step 10: Bake at 375°F for 20-25 minutes, until the casserole is bubbly and the topping is golden brown. If the topping is soft, carefully broil for a minute or two to crisp it up.

Step 11: Remove from the oven and let the casserole cool on a rack for 5-10 minutes before serving. Enjoy!

Tips & Variations

Use fresh tarragon if available for brighter flavor, or substitute with thyme for a different herb note.

Add chopped celery along with the carrots for extra crunch and flavor.

For a lighter version, substitute half-and-half in place of heavy cream.

If you don’t have Ritz crackers, crushed buttery crackers or seasoned breadcrumbs work well for the topping.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but cooking times will be longer. It’s best to cook the brown rice separately before adding the other ingredients to avoid undercooked grains.

Can this casserole be made ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover, and refrigerate it overnight. When ready, bake it for the full time plus a few extra minutes if cold from the fridge.