Description
This Turkey Rice Casserole is a comforting and hearty dish combining tender cooked turkey, creamy rice, crisp water chestnuts, and a savory blend of vegetables and seasonings. Topped with a buttery Ritz cracker and bread crumb mixture, then baked until bubbly and golden, this casserole makes a perfect family meal or potluck favorite.
Ingredients
Scale
Topping
- 14 Ritz crackers (about ½ cup)
- 1 slice hearty sandwich bread (about ¼ cup)
- 3 tbsp unsalted butter (melted, ⅜ stick)
Casserole
- 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)
- 1 tsp Worcestershire sauce
- 1½ tsp dried tarragon leaves (or 1 tbsp minced fresh tarragon)
- 1½ cup frozen baby peas
Instructions
- Prep: Preheat the oven to 375°F and adjust the oven rack to the middle position. Spray an 8×8-inch casserole dish with nonstick cooking spray.
- Make Topping: Place the Ritz crackers and sandwich bread in a food processor fitted with the metal blade. Pulse until fine crumbs form. Transfer crumbs to a small bowl and mix with the melted butter until evenly coated. Set aside.
- Sauté Vegetables: Heat a large nonstick skillet over medium heat. Add olive oil and butter. Once melted, add the diced onion and sliced carrots. Cook for about 6 minutes until the carrots soften and the onions become lightly browned.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Rice: Add the dry long-grain white rice to the skillet, stirring to coat the rice evenly with the fats and vegetable mixture.
- Add Liquids and Season: Pour in the water, low-sodium chicken broth, and heavy cream. Season with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Bring the mixture to a simmer.
- Simmer Rice: Reduce heat to low, cover the skillet, and cook, stirring often, for 20-25 minutes until most of the liquid is absorbed and the rice is just tender.
- Add Remaining Ingredients: Stir in the cooked turkey, drained water chestnuts, freshly grated Parmesan cheese, lemon juice, Worcestershire sauce, dried tarragon, and frozen baby peas. Cook uncovered, stirring often, for 2 minutes to incorporate flavors and warm through.
- Assemble and Bake: Transfer the turkey and rice mixture into the prepared casserole dish. Evenly sprinkle the cracker crumb topping over the casserole. Bake at 375°F for 20-25 minutes until bubbly and the topping is golden brown.
- Broil if Needed: If the topping remains soft after baking, broil briefly to achieve a crunchy golden crust but watch carefully to avoid burning.
- Cool and Serve: Remove from oven and transfer the casserole to a cooling rack. Let cool for 5-10 minutes before serving. Enjoy your delicious turkey rice casserole!
Notes
- Using low-sodium chicken broth helps control salt content while maintaining flavor.
- Fresh tarragon can be substituted for dried for a brighter herbal taste.
- Make sure to pulse the crackers and bread finely for an even, crisp topping.
- Leftovers reheat well and make excellent next-day meals.
- Ensure the rice is just tender before adding the turkey to avoid overcooked rice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: turkey casserole, turkey rice casserole, creamy rice casserole, baked casserole, comfort food, easy dinner, leftover turkey recipe
