Turkey Rice Casserole

This Turkey Rice Casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish only takes 15 minutes to put together and it’s creamy, hearty, and filling. This leftover Thanksgiving casserole is a real crowd-pleaser!

What’s in Turkey and Rice Casserole?

This casserole is filled with turkey leftovers (of course!), rice, and tons of other delicious flavors. It’s a great opportunity to use up extra ingredients that you didn’t end up needing for the holiday feast. And you can always make substitutions based on what you have.

• Ritz Crackers: Create a crispy, buttery topping for the casserole.
• Sandwich Bread: Helps form a more cohesive topping. I love this no knead bread recipe!
• Unsalted Butter: Holds the topping together and adds flavor to the casserole.
• Olive Oil: Helps the veggies cook without burning.
• Vegetables: This recipe calls for carrots and yellow onion, as well as some frozen peas. Feel free to substitute different veggies, but again, keep cooking time in mind and check to make sure everything is cooked through.
• Garlic: Adds an earthy flavor and a pungent aroma.
• Rice: I used long-grain white rice, but you can use a different type of rice if you want. Keep in mind that it could slightly affect the cooking time, so just cook until the rice absorbs the liquid and becomes tender.
• Water: Helps to hydrate and cook the rice.
• Broth: Use unsalted chicken broth or turkey stock. You could use veggie stock instead if that’s what you have.
• Heavy Cream: Makes this casserole creamy.
• Salt + Pepper: Enhance the overall flavor of the casserole.
• Turkey: You can use whatever leftover turkey you have here. Turkey breast works great in this recipe, but you can also remove meat from any bone-in pieces and add it in.
• Water Chestnuts: Add a bit of crunch for textural contrast.
• Parmesan Cheese: Adds a salty, umami element.
• Lemon Juice: Adds a touch of balancing acidity.
• Worcestershire Sauce: Enhances the salty, umami flavors in this casserole.
• Tarragon: Adds a fresh and herbaceous note.

Pro Tip: Be sure to grease your casserole dish for easy removal.

Variations on Turkey Casserole with Rice

This casserole is so easy to adapt to use up whatever leftovers you have. Celery, broccoli, or corn would taste great in this dish, but you could also use up leftover green bean casserole or roasted Brussels sprouts. For rice, long-grain brown or wild would work well. It’s also easy to use roasted chicken in this recipe if that’s what you had for dinner!

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How to Store and Reheat

Store leftover turkey rice casserole covered with aluminum foil in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 20 minutes or in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze turkey rice casserole tightly covered with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This turkey casserole is a meal in itself, but if you have some other Thanksgiving leftovers, they make a great addition to the plate. Grab a dinner roll, add a scoop of mashed potatoes, and drizzle the casserole with some of that extra gravy.

Recipe Card

Turkey Rice Casserole

4.61 from 194 votes

Prep: 15 minutes mins

Cook: 50 minutes mins

Rest: 15 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 4 people

Author: Becky Hardin

Print Rate Pin

The whole family will love this Thanksgiving casserole, filled with leftover turkey, peas, rice, veggies, and topped off with a bread crumb mixture!

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Equipment

• Food Processor (click for my favorite)
• 8×8-inch Baking Pan

Ingredients 

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For the Topping

• ▢ 14 Ritz crackers (about ½ cup)
• ▢ 1 slice hearty sandwich bread (about ¼ cup)
• ▢ 3 tablespoons unsalted butter melted (⅜ stick)

For the Turkey Rice Casserole

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon unsalted butter (⅛ stick)
• ▢ 1 yellow onion diced
• ▢ 2 carrots peeled and thinly sliced
• ▢ 2 cloves garlic minced
• ▢ 1 cup dry long-grain white rice
• ▢ 1 cup water
• ▢ 2½ cups low-sodium chicken broth or turkey broth
• ▢ 1 cup heavy cream
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 2 cups cooked turkey shredded or cubed
• ▢ 8 ounces sliced water chestnuts drained (1 can)
• ▢ ¾ cup freshly grated Parmesan cheese
• ▢ 2 tablespoons lemon juice (from 1 lemon)
• ▢ 1 teaspoon Worcestershire Sauce
• ▢ 1½ teaspoon dried tarragon leaves or 1 tablespoon minced fresh tarragon
• ▢ 1½ cup frozen baby peas

Cook ModePrevent your screen from going dark

Instructions 

• Heat oven to 375°F and adjust oven rack to middle position. Spray an 8×8-inch casserole dish with nonstick cooking spray.

For the Topping

• Place the crackers and bread in a food processor fitted with the metal blade. Pulse until fine crumbs. Place the crumbs in a small bowl and add the melted butter. Mix well and set aside.
  14 Ritz crackers, 1 slice hearty sandwich bread, 3 tablespoons unsalted butter
  

For the Turkey Rice Casserole

• Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.
  1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 2 carrots
  
• Add garlic and cook another 30 seconds, until bloomed and fragrant.
  2 cloves garlic
• Add rice and cook, stir until coated.
  1 cup dry long-grain white rice
  
• Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.
  3 tablespoons unsalted butter, 1 cup water, 2½ cups low-sodium chicken broth, 1 cup heavy cream, ¼ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt
  
• Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
• Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.
  2 cups cooked turkey, 8 ounces sliced water chestnuts, ¾ cup freshly grated Parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon Worcestershire Sauce, 1½ teaspoon dried tarragon leaves, 1½ cup frozen baby peas
  
• Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.
  
• Transfer to a cooling rack and cool 5-10 minutes before serving.
• Enjoy!
  

Video

Becky’s Tips

• Be sure the turkey is fully cooked for this recipe.
• Use an unsalted or low sodium stock.
• Bake in a pre-heated oven for the best results.
• Let it sit for a few minutes before serving.
• Store any leftovers covered in the fridge and gently reheat the next day.
• Be sure to grease your casserole dish for easy removal
• Cook the rice until all/most of the liquid has been absorbed. The rice should be just tender before adding it into the casserole to bake.

Storage: Store turkey rice casserole covered with aluminum foil in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Calories: 775kcalCarbohydrates: 57gProtein: 28gFat: 49gSaturated Fat: 26gCholesterol: 164mgSodium: 722mgPotassium: 522mgFiber: 2gSugar: 4gVitamin A: 6510IUVitamin C: 5mgCalcium: 325mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Leftover Turkey Recipes We Love

• Turkey Noodle Soup
• Turkey Wild Rice Soup
• Turkey Croquettes
• Thanksgiving Quesadilla