Monday, November 29, 2010

Broccoli Turkey Supreme

Our day after Thanksgiving tradition is this casserole.  It utilizes the leftover turkey without feeling like I'm being forced to eat leftovers.  I love it that way.  Now that I've said that,  here is my big however.  Although we have loved the flavor of it, we've always had an issue with the rice getting cooked all the way through.  It always took more liquid.  More time.  More...something.  This year, I wasn't going to deal with crunchy rice anymore.  I was going to figure out how to tweak the recipe so that I wasn't going to have crunchy rice.  By golly, I got it!  Now I feel confident sharing the recipe with you, so here it is. (Photo from Taste of Home)

4 cups cubed, cooked turkey breast (we have also made it with chicken before)
1 can cream of chicken soup, undiluted
1 package (10oz) frozen broccoli florets, thawed and drained (I usually use a 16oz package)
1 package (6.9oz) chicken flavored rice mix (Rice-a-Roni)
1 1/3 cup milk
1 cup chopped celery
1 can water chestnuts, drained
3/4 cup mayonnaise
½ cup chopped onion
1 tsp chicken bouillon granules

In a skillet, cook the rice according to the package directions, minus the flavor packet.
In a large bowl, combine the turkey, broccoli, celery, water chestnuts, onions, and the cooked rice.
In another bowl, whisk together the soup, mayonnaise, milk, rice flavor pouch and chicken bouillon granules.
Pour over the turkey mixture and stir well to coat everything.
Pour into a greased 3qt casserole dish.
Bake uncovered at 325° for 30-40 minutes or until heated through.

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