What Have You Turkey and Rice Casserole

***When You Want To Be Faithful

For the Lord will be your confidence. Proverbs 3:26a

You are my hiding place; you will protect me from trouble and surround me with songs of deliverance. Psalm 32:7

Before Thanksgiving becomes a distant memory and visions of sugar-plums are dancing in our heads, I want to through my own turkey and rice casserole recipe into your recipe box!  I often turn to this recipe when I need to make a casserole to feed a bunch or take a dish to a friend. The results are equally good using chicken or turkey.  And using up some leftover meat is even better!
The what have you part of this recipe is my favorite part.  This is an ideal recipe to mix and match items from your pantry and refrigerator.  For example, you can use cheddar cheese — or spice it up with pepper jack.  Broccoli colors it delicious but can be left out if you don’t have any.  Some other wonderful ingredients that can be added:  green chilies, mushrooms, or chopped jalapenos (if you are prone to spicing it up!) Here is one of my favorite seasonings to use with poultry.

I’ll bet you have a refrigerator full of tasty leftovers just waiting to be combined in a What Have You casserole!  If this idea doesn’t quite grab you here are a couple recipes I bookmarked from The Brown Eyed Baker.   Thanksgiving Leftovers Casserole or Turkey, Mushroom and Wild Rice Soup.

Looking back for something sweet:  Best Ever Banana Pudding.
We also had my favorite dinner rolls when I served the Turkey and Rice Casserole:

Many Blessings and Happy Cooking!

What Have You Turkey and Rice Casserole

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

Serves: 8-12

Ingredients

• 2 cup Rice
• 4 cup Water
• 3 cube Chicken Bouillon
• 1 teaspoon Parlsey, Dried
• 1 teaspoon Rosemary Garlic Seasoning
• ¼ cup Chopped Onion
• ½ cup Celery, finely chopped
• ½ cup Mushrooms, chopped
• 2 teaspoon Butter or Margarine
• ½ cup Ripe Olives, chopped
• 1 can Cream of Mushroom Soup
• 1 can Cream of Chicken Soup
• 1 can Cream of Chicken Soup
• 1 cup Sharp Cheddar Cheese, shredded
• 2 to 4 cup Cooked chicken or turkey, diced
• 1 cup Crushed Corn Flakes

Instructions

1. Bring water to a boil, add bouillon cubes, Add rice and cook according to package directions. When all water is absorbed, pour rice into a large mixing bowl. Add diced turkey (or chicken).
   
2. Saute onions and celery until soft and translucent.
   
3. Mix all remaining ingredients into the rice and turkey/chicken mixture.
   Spray a 9" x 13" baking dish. Add casserole mixture. Top with corn flake crumbs.
   
4. Preheat oven to 375 degrees F. Bake casserole until brown and bubbly, about 45 minutes to 1 hour. Serve immediately.
   

Notes

The "what you have" part of this recipe means you can use what you have on hand.  Optional tasty ingredients include chopped green chilies, diced jalapenos, broccoli, or pepper jack cheese just to name a few.

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