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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Just that...great for potlucks, or just for a dinner..this is a wonderful tasting casserole that can be made with left-over cooked chicken if desired instead of turkey (prep time includes cooking the rice) Ingredients:
2 tablespoons butter or 2 tablespoons margarine, melted |
1/2 teaspoon paprika |
2 cups rice krispies, crushed to measure 1 cup |
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons flour |
1 2/3 cups milk or 1 2/3 cups half-and-half cream |
1/2-1 teaspoon garlic powder (optional) |
black pepper |
1/2-1 teaspoon dried thyme (optional) |
2 cups shredded american cheese (velveeta) or 2 cups cheddar cheese |
1/4 cup grated parmesan cheese |
2 cups cooked rice |
1/4 cup chopped fresh parsley |
1 cup cooked turkey, chopped |
1 cup frozen peas, defrosted |
Directions:
1. Set oven to 350 degrees /Grease a 2-quart casserole dish. Combine 2 tbsp melted butter with paprika and add the crushed Rice Krispies; mix and set aside. /Melt 3 tbsp butter in a medium saucepan over low heat. /Whisk in flour, garlic powder (if using) and black pepper and thyme (if using); gradually add half and half cream, whisking constantly until smooth. /Raise heat to medium; cook until bubbly and thickened, stirring constantly Add in shredded cheese and Parmesan cheese, stirring until melted. /Remove from heat; stir in rice, parsley, chopped turkey and peas. /Pour into prepared casserole dish. Sprinkle cereal mix evenly over top. /Bake for 20-25 minutes, or until thoroughly heated and bubbly.
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