Turkey and Broccoli Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is an adaptation of a recipe I came across in a magazine, BJ's Journal (March 2005, page 15). It looked good, so I thought I'd give it a try. It was quick and easy to fix, and tasty as well. One can substitute low-fat or fat-free ingredients if desired, and chicken may be substituted for the turkey. Enjoy. Ingredients:
2 1/2 cups chicken broth |
1 lb leftover cooked turkey, cut in bite-size pieces |
1 (16 ounce) bag frozen broccoli cuts |
1 (10 3/4 ounce) can broccoli cheese soup |
1 cup ranch salad dressing |
2 1/2 cups instant rice |
5 slices american cheese, broken into small pieces |
Directions:
1. Combine broth, turkey, broccoli soup, and salad dressing in 3 quart pot.
2. Bring to a boil over high heat.
3. Stir in rice.
4. Turn off heat, cover pot and let stand 5 minutes.
5. Stir cheese into pot.
6. Let stand, covered, 3 more minutes, or until rice is tender.
7. Fluff rice with fork and serve hot.
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