recipes
Turkey Broccoli and Rice Bake
Easy to make dish with turkey, rice, cheese and broccoli.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Saute
- 20 minutes
- 20 - 30 minutes
- Less than 1 hour
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless,skinless Butterball® Oven Roasted Turkey Breast
- 1 cup chopped fresh broccoli
- 1 cup chopped onion
- no-stick cooking spray
- 2 cups (8 ounces) shredded Cheddar cheese, divided
- 1 can (14.5 ounces) chicken broth, divided
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1 cup uncooked instant white rice
- Directions
- Serving Suggestions
-
Preheat oven to 375°F.
Heat oil in large skillet on medium-high heat. Rinse and pat dry turkey. Quickly brown turkey. Remove from skillet. Add broccoli and onion. Cook and stir 5 minutes. Evenly spread turkey mixture in a well sprayed 13×9x2-inch baking pan. Top with 1 cup of the cheese.
Combine broth, condensed soup, mustard, and paprika in same skillet. Heat until hot and bubbly. Remove from heat and stir in rice. Pour mixture over cheese. Stir rice mixture into turkey mixture until well blended. Cover pan with aluminum foil. Bake 25 minutes.
Remove cover and stir gently. Top with remaining 1 cup of cheese.
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