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Nutrition Facts
Serving Size 1 (352g) Recipe makes 4 servings
Calories 452
Calories from Fat 173		(38%)
Amount Per Serving		%DV
	Total Fat 19.3g	29%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 81mg		27%
Sodium 472mg		19%
Potassium 469mg		13%
Total Carbohydrate 41.8g		13%
	Dietary Fiber 2.3g	9%
	Sugars 4.2g
Protein 27.9g		55%
detailed view... how is this calculated?

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Leftover Chicken or Turkey Rice Casserole

Recipe #213903 | 58 min | 8 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: **Mandy**
Feb 26, 2007

I had a look at some of the other recipes like this on Recipezaar but mine is a little different so here it is. Occasionally we will have a roast turkey as a treat and this is what I make with the leftovers. I haven't made it with chicken yet but I'm sure it is just as tasty as with the turkey. It is also kid friendly, my 17 month old daughter will eat this no problem. (Cooking time includes 10 mins approx for cooking of rice)

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
1 small onion, diced
1 garlic clove, minced
1 red capsicum, chopped (bell pepper)
1 cup canned corn kernel
1 cup chicken stock
1 1/2 teaspoons dried thyme
2 cups cooked rice
1/4 cup sour cream
1-2 tablespoon mustard (any is fine, choose your favourite)
250 g cooked chicken or cooked turkey, diced
100 g tasty cheese, shredded
2 tablespoons parsley, chopped
black pepper

Directions

1
Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
2
Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
3
Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
4
Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
5
Stir in 1/3 of the cheese and parsley until well combined.
6
Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
7
Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.

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Featured Reviews for This Recipe

From: TehNoobShow

On Feb 1, 2009

100% FANTASTIC!!!!!!!! MY MOM AND I ARE CRAZY ABOUT THIS RECIPE!!!! We used turkey. We didn't have thyme, so we used Italian seasoning. This is FANTASTIC!!! We happened to have leftover rice and we used that. Left out the mustard, too, as our family doesn't like it much as a seasoning. Love that it only bakes for 20 minutes! We used the temp conversion on the internet and found out that 180 degrees Celsius is equal to about 350-355 degrees Farenheit. This is definately a make-again-several-times recipe!!! VERY VERY VERY DELICIOUS!!!! UPDATE: 2-1-09 Tried this again and was very dissappointed! It was very bland, but then again we didn't have any peppers so what the heck, it was probably because of that. :S

0 people found this review helpful

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From: Sarah&Hannan

On Jan 26, 2009

I did not care for the flavors in this reciple, the mustard with the thyme really threw me off. Perhaps I'm just not much of a fan of mustard. I won't make this again, sorry.

0 people found this review helpful

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From: Sydney Mike

On Apr 19, 2007

Made this recipe with shredded chicken, & with a little research found that in Australia 'tasty' cheese is something like our sharp cheddar! Red capsicum was another matter, & I omitted it since [I believe] it refers to red chili pepper! That being said, This recipe produces a very tasty & satisfying main dish! Thanks for the recipe ~ I'll be making it again!

4 people found this review helpful

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From: ElaineAnn

On Apr 18, 2007

I used Poached Chicken Breast #101403 for the chicken. I made some assumptions on other ingredients and since it turned out delicious, I figure I assumed right. Not being sure what capsicum or tasty cheese are, I used red bell pepper and cheddar cheese. Made for Holiday Tag. Thanks for a wonderful recipe Mandy.

2 people found this review helpful

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