Name: Leftover Turkey and Brown Rice Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken broth - 4 cups; Brown rice - 2 cups; Margarine - 1 tablespoon; Canola oil - 1 ½ teaspoons; Onion, diced - 1 medium; Garlic, minced, or more to taste - 2 cloves; Condensed cream of chicken soup - 1 (10.5 ounce) can; Whole milk - 10 ½ fluid ounces; Diced cooked turkey, or more to taste - 1 cup; Shredded Cheddar cheese, or more to taste - ½ cup

Ingredients for - Leftover Turkey and Brown Rice Casserole

1. Chicken broth 4 cups

2. Brown rice 2 cups

3. Margarine 1 tablespoon

4. Canola oil 1 ½ teaspoons

5. Onion, diced 1 medium

6. Garlic, minced, or more to taste 2 cloves

7. Condensed cream of chicken soup 1 (10.5 ounce) can

8. Whole milk 10 ½ fluid ounces

9. Diced cooked turkey, or more to taste 1 cup

10. Shredded Cheddar cheese, or more to taste ½ cup

How to cook deliciously - Leftover Turkey and Brown Rice Casserole

1 . Stage

Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

2 . Stage

When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.

4 . Stage

Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.

5 . Stage

Bake in the preheated oven for 20 minutes.