Creamy Turkey Rice Casserole

• Meat

  • 2 cups Turkey or chicken, cooked

• Produce

  • 1 medium head Broccoli
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Pasta & Grains

  • 2 cups White rice, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 1/2 tsp Salt

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Cheddar
  • 1 Cooking spray or butter, Nonstick
  • 1 8-ounce package Cream cheese
  • 1 cup Milk
  • 1/4 cup Sour cream

Found on kitchendreaming.com

Description

Ingredients

• For the Casserole:
• Nonstick cooking spray or butter, for the baking dish
• 2 cups cooked turkey or chicken, shredded or cubed
• 1-1/2 to 2 teaspoons salt, more or less to taste
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups cooked white rice
• 1 8-ounce package cream cheese
• 1 cup milk
• ¼ cup sour cream
• ¼ cup Cheddar, shredded
• 1 medium head broccoli, cut into small florets
• For the Topping:
• 2 tablespoons butter, melted
• 1 cup panko breadcrumbs

Directions

• Preheat the oven to 425 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Spread the rice in an even layer in the baking dish.
• Bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil or steam until crisp-tender, 2 to 3 minutes.
• Meanwhile, in a large sauce pan over medium high heat, melt the cream cheese with the milk. Add the seasonings and stir to combine. Add the cheddar cheese to melt and then add the turkey or chicken chunks. Heat through.
• In the casserole pan, make a second layer with the hot drained broccoli florets Then top with chicken cream sauce by pouring the mixture over the top of the broccoli.
• Mix the melted butter with the panko and toss to combine. Sprinkle panko over the top of the casserole. Bake for 20 - 25 minutes or until the panko is golden brown and the sauce is bubbling; let stand for 5 minutes before serving.