Easy Leftover Turkey Rice Casserole
A delicious and easy way to finish leftover turkey – just layer the ingredients right in the baking dish and it all bakes up crunchy, cheesy and savory with the subtle tartness of dried cranberries.
Ingredients
- 3 cups uncooked quick-cooking brown rice
- 2/3 cup dried cranberries, divided
- 2 cups coarsely chopped fresh baby spinach, divided
- 2 cups shredded Monterey Jack cheese, divided
- 3 cups cubed cooked turkey or chicken
- 3 1/2 cups College Inn® Chicken or Turkey Broth
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder, optional
- 1 tsp. dried thyme or 1 Tbsp. chopped fresh thyme
- 2 Tbsp. Dijon mustard
- 3 Tbsp. cornstarch
- 1/4 cup toasted slivered almonds, optional
Directions
- Preheat oven to 400°F. Spread rice evenly over bottom of a 13x9-inch baking dish. Sprinkle rice evenly with half of the cranberries, half of the spinach, half of the cheese, all of the turkey, then the remaining spinach, cranberries and cheese.
- Combine chicken broth, onion powder, garlic powder, thyme, mustard and cornstarch in a small bowl; mix well with a whisk or fork until cornstarch is completely dissolved and immediately pour evenly over layered casserole ingredients.
- Cover tightly with foil and bake 20 minutes. Uncover and bake 5 minutes longer or until liquid is almost absorbed. Let stand 5 minutes. Garnish with almonds, if desired.
