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Turkey Casserole With Rice

This delicious and easy recipe for turkey casserole with rice is a delicious and simple way to use up leftover turkey. This healthy dish creates a completely new and exciting dinner that the whole family will love. 
a plate of turkey casserole with rice on a white plate with cilantro.

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This delicious and easy recipe for Turkey Casserole With Rice is a delicious and simple way to use up leftover turkey. This healthy dish creates a completely new and exciting dinner that the whole family will love. 

a plate of turkey casserole with rice on a white plate with cilantro.

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Can I tell you the best part of making this turkey and rice casserole for dinner? Besides the fact that it’s delicious, and creatively repurposes leftover turkey.

You only need to use one dish. One. There is no complicated mixing or sauteing. Just one dish, a cozy blanket of foil, and you pop it in the oven. That’s it!

Meal Prep Tips

Variations

I have made this leftover turkey casserole multiple times and each time the ingredients vary depending on what is in my fridge. It’s a very forgiving dish.

For the protein, I have used cooked turkey after Thanksgiving and even raw cubed chicken breasts that I nestled in the rice. You can make this plant-based by doubling or tripling the beans, leaving out the turkey and cheese, and using a veggie broth.

Any veggies you have kicking around your fridge will work great. In the past, I’ve added chopped celery and diced green peppers. You can even sub in cauliflower, quinoa, or cauliflower rice for the rice.

To maximize your leftovers game, use homemade turkey bone broth instead of chicken stock.

black beans, cheese, corn, onion, cubed turkey and other ingredients on a white board.

Pro Tips/Recipe Notes

  • Green canned enchiladas sauce is a bit milder than the red pepper version. Both are delicious and both can be used in this recipe. You can also use a thin salsa verde.
  • If you’re dairy-free, skip the cheese or use your favorite plant-based shredded cheese alternative.
  • Lightly spritz the underside of the foil with cooking spray before covering the baking dish and putting it in the oven. If the foil accidentally touches the top of the casserole, it won’t stick to it.
  • If you don’t have any canned black beans, Katie’s recipe for Spicy Instant Pot Black Beans is my go-to for the homemade version.
  • A previous version of this recipe included a few cups of diced celery. I no longer include it in the recipe but if you choose to add it in, the cooking time and other ingredients remain the same.

Leftover Turkey Casserole WEIGHT WATCHERS POINTS

One serving has 3 WW Freestyle SmartPoints.

a turkey and rice casserole in a white baking dish topped with cilantro.
a plate of turkey casserole with rice on a white plate with cilantro.
Print Recipe
5 from 7 ratings

Turkey Casserole With Rice

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
This delicious and easy recipe for turkey casserole with rice is a delicious and simple way to use up leftover turkey. This healthy dish creates a completely new and exciting dinner that the whole family will love. 

Ingredients

  • 3/4 cup jasmine rice
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 cup onion {chopped}
  • 3 cloves garlic {minced}
  • 3 cups cooked turkey {cubed or shredded}
  • 1 cup canned black beans {drained}
  • 1 cup corn kernels {fresh or frozen}
  • 1 cup enchiladas sauce {green or red}
  • 1 cup boiling chicken stock {or turkey stock}
  • 1 cup shredded cheddar {optional}

Instructions

  • Preheat the oven to 350 degrees.
  • Place rice, olive oil, salt, onion, garlic, turkey, corn, and beans in the bottom of an 8×8 baking dish.
    3/4 cup jasmine rice, 1 tbsp olive oil, 1 tsp salt, 1/2 cup onion, 3 cloves garlic, 3 cups cooked turkey, 1 cup canned black beans, 1 cup corn kernels
  • Pour the enchiladas sauce and boiling chicken stock over the top of the rice mixture. Use a fork to make sure all the rice is covered by the liquid. 
    1 cup enchiladas sauce, 1 cup boiling chicken stock
  • Cover with foil and bake for 35 minutes.  Pro tip: lightly spritz the underside of the foil with cooking spray before covering the baking dish and putting it in the oven.
  • After 35 minutes, remove the pan from the oven and top with cheese.
    1 cup shredded cheddar
  • Bake uncovered for another 10-15 minutes, or until the cheese has melted and the rice is fully cooked.

Notes

  1. No leftover turkey? Feel free to use leftover chicken, shredded rotisserie chicken, or even raw chicken breasts. If you use raw meat, the bake time remains the same. 
  2. Green canned enchiladas sauce is a bit milder than the red pepper version. Both are delicious and both can be used in this recipe. You can also use a thin salsa verde.
Nutrition Facts
Turkey Casserole With Rice
Amount Per Serving (1 cup)
Calories 197 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 25mg8%
Sodium 374mg16%
Potassium 334mg10%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 3g3%
Protein 11g22%
Vitamin A 400IU8%
Vitamin C 2.7mg3%
Calcium 50mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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14 comments on “Turkey Casserole With Rice”

  1. Any ideas on how this could be adapted for the Insta pot?5 stars

  2. Hi. This was nice the first time I made it and I made another version of it last night. I did about half rice (I had a mixture of white, brown & quinoa) and half chopped and lightly steamed cauliflower to up the veggie content. I added in some Greek yogurt and spices and omitted the celery (cause cooked celery 🙁 and the corn (didn’t have any). And served it with avocado chunks, more Greek yogurt and fresh salsa. Delish. 5 stars

    • I love the idea of the Greek yogurt! Did you mix it in or put it on top like sour cream?

      It’s so great when people put their own spin on a recipe. It makes my heart happy.

      • Hi. I mixed some in, to add a creamy element, and let people put it on top too (it always helps tame the spice for my little snowflake ;-). That and black olives are easy ways to get his buy in 🙂5 stars

      • It is all in the marketing of dishes with those picky ones, huh? 🙂

  3. What a nice compliment of flavors! I’d make it again!5 stars

  4. I’ve made it twice because I love it so much! Used rotisseries chicken because I didn’t have turkey.5 stars

  5. I don’t understand how cooked turkey and raw chicken require same cooking time, but I’m ready to give this a go with my leftover turkey. Thanks for sharing,5 stars

    • It is the rice that needs the long cooking time, not the meat. If you use cooked meat, it stays juicy (I won’t use the “m” word) because of the sauce. If you use raw chicken it finishes cooking before the rice but doesn’t dry out because of the sauce.

  6. Thanks for this recipe. I made it tonight with turkey leftovers, and it’s delicious! Got me out of the leftover rut. It’s a keeper!5 stars