Ingredients
1tbspolive oil
1mediumonion,diced
2cupsGreat Value instant white rice
2cupsGreat Value chicken broth,reduced sodium
1canGreat Value cream of mushroom soup
1canGreat Value cream of chicken soup
½cupGreat Value sour cream
¼cupmilk
½tsppoultry seasoning
½tspgarlic powder
½tspblack pepper
4cupsleftover turkey,diced
4cupsfresh broccoli florets
1½cupscheddar cheese
3tbspbutter
1cupcrushed crackers,any kind
1cupcheddar cheese
Preparation
Preheat oven to 375 degrees F.
Cook onion in olive oil in until softened, about 5 minutes.
Add chicken broth and bring to a boil. Stir in rice, cover and turn off heat. Let sit covered 5 minutes.
Steam broccoli until tender crisp.
In a large bowl combine cooked rice, cream of mushroom soup, cream of chicken soup, sour cream, milk, seasonings, turkey, broccoli, and 1½ cups of cheddar cheese.
Spread into a greased 9×13-inch pan.
Combine topping ingredients in a small bowl. Sprinkle over casserole and bake 35 minutes or until hot, bubbly and lightly browned. Serve warm.
