This is a lovely cheesy leftovers dish and perfect after thanksgiving or at any time as it could be made with leftover roast chicken. I love rice bakes and this was no exception really tasty and comforting on these long winter nights!
Turkey and Broccoli Rice Bake (from The English Kitchen)
250g long grain rice, cooked
3 mugs cooked turkey, chopped
2 mugs cooked chopped broccoli
1 tin condensed cream of chicken soup
2 dessert spoons of mayonnaise
2 stalks of celery, trimmed and chopped
1/2 medium onion, peeled and chopped
225g strong cheddar cheese, grated
salt and pepper
handful crushed round buttery crackers
Preheat the oven to 180C. Butter a large shallow baking dish. Set aside.
Stir together the rice, turkey, broccoli, soup, mayonnaise, onion and celery in a bowl. Add half of the cheese and stir again. Season to taste with some salt and pepper. Pour into the prepared baking dish. Cover tightly with some foil.
Bake for 30 to 35 mins, until the rice is cooked and the casserole is bubbling. Remove from the oven, top with the remaining cheese and crushed crackers. Bake for a further about 10 mins until the cheese is nicely melted on top and it is lightly browned. Serve hot.