Whenever I have leftover turkey after Thanksgiving or Christmas, this Turkey Rice Casserole is the first thing I make. It’s creamy, hearty, and so comforting. The best part is that it only takes about 15 minutes to put together, so I can have a warm, filling meal on the table with hardly any effort. It’s my go-to leftover dish because everyone loves it, and it always feels like a cozy way to wrap up the holiday season.
5-Star Review
“This is a delicious recipe! Both my husband and son loved it. The only thing I changed was the topping mixture of bread and crackers. Instead, I melted butter and mixed in plain panko, then sprinkled it on top. It tasted great!” -Loretta
I actually love having leftovers after a big holiday meal because there are so many ways to use them. Sometimes I’ll make an easy leftover turkey quesadilla with melty cheese and cranberry sauce, but when I’m in the mood for something warm and cozy, this casserole is my favorite. It’s incredibly versatile, so you can mix in whatever vegetables you have on hand or adjust the broth and cream depending on what’s in your fridge. Everything bakes together into a creamy, flavorful dish that tastes just as good as the first holiday meal.
Tips for Beginners
- Cook the rice just right. Cook the rice in the skillet until most of the liquid is absorbed and it’s just tender before baking. This keeps it from turning mushy in the oven.
- Use warm, low-sodium broth. Warm broth helps the rice cook evenly and stay creamy, while low-sodium stock gives you more control over the salt.
- Don’t overcook or over-hydrate. Too much moisture can make the casserole heavy or soggy. If needed, use slightly less liquid or reduce baking time.
- Bake uncovered. Leave the casserole uncovered so excess moisture can evaporate and the topping gets golden and crisp. If it’s browning too quickly, lightly tent with foil partway through baking to prevent over-browning.
- Grease the dish. Always grease your casserole dish so the slices come out easily.
- Let it rest before serving. Allow the casserole to sit uncovered for 5–10 minutes before serving to help it set and make slicing cleaner.
Turkey Rice Casserole
Equipment
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Food Processor
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8×8-inch Baking Pan
Ingredients
For the Topping
- 14 Ritz crackers (about ½ cup)
- 1 slice hearty sandwich bread (about ¼ cup)
- 3 tbsp unsalted butter melted (⅜ stick)
For the Turkey Rice Casserole
- 1 tbsp olive oil
- 1 tbsp 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. You can use vegetable stock instead of chicken or turkey broth for a lighter flavor.
- 1 cup heavy cream
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 cups cooked turkey shredded or cubed
- 8 oz. sliced water chestnuts drained (1 can)
- ¾ cup freshly grated Parmesan cheese
- 2 tbsp lemon juice (from 1 lemon) or lime
- 1 tsp Worcestershire sauce
- 1½ tsp dried tarragon leaves or 1 tablespoon minced fresh tarragon
- 1½ cup frozen baby peas
Instructions
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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
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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 tbsp unsalted butter
For the Casserole
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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 tbsp olive oil, 1 tbsp unsalted butter, 1 yellow onion, 2 carrots
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Add garlic and cook another 30 seconds, until bloomed and fragrant.2 cloves garlic
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Add rice and cook, stir until coated.1 cup dry long-grain white rice*
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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.1 cup water, 2½ cups low-sodium chicken broth, 1 cup heavy cream, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper
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Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
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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 oz. sliced water chestnuts, ¾ cup freshly grated Parmesan cheese, 2 tbsp lemon juice, 1 tsp Worcestershire sauce, 1½ tsp dried tarragon leaves, 1½ cup frozen baby peas
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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.
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If the topping stays soft, carefully broil briefly at the end for crunch.
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Transfer to a cooling rack and cool 5-10 minutes before serving. Enjoy!
Video
Notes
Nutrition
How to Make Turkey Rice Casserole Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 375°F and adjust the oven rack to the middle position. Spray an 8×8-inch casserole dish with nonstick cooking spray.
Make the crumb topping: Place 14 Ritz crackers (about ½ cup) and 1 slice hearty sandwich bread (about ¼ cup) in a food processor fitted with the metal blade. Pulse until you have fine crumbs. Transfer the crumbs to a small bowl and stir in 3 tbsp melted unsalted butter (⅜ stick) until well coated. Set aside.
Sauté the vegetables: Heat 1 tbsp olive oil and 1 tbsp unsalted butter (⅛ stick) in a large nonstick skillet over medium heat. Add 1 diced yellow onion and 2 peeled, thinly sliced carrots, cooking for about 6 minutes, until the carrots have softened and are lightly browned.
Add the garlic and rice: Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant. Add 1 cup dry long-grain white rice and stir until each grain is evenly coated with the butter and oil.
Simmer the rice mixture: Pour in 1 cup water, 2½ cups low-sodium chicken or turkey broth, and 1 cup heavy cream, then season with ¼ tsp kosher salt and ¼ tsp freshly ground black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook, stirring occasionally, for 20–25 minutes, or until most of the liquid is absorbed and the rice is just tender.
Combine remaining ingredients: Stir in 2 cups cooked shredded or cubed turkey, 8 oz. sliced water chestnuts (drained, about 1 can), ¾ cup freshly grated Parmesan cheese, 2 tbsp lemon juice (from 1 lemon), 1 tsp Worcestershire sauce, 1½ tsp dried tarragon leaves (or 1 tbsp minced fresh tarragon), and 1½ cups frozen baby peas. Cook uncovered, stirring often, for about 2 minutes to combine and heat through.
Assemble and bake: Transfer the turkey and rice mixture to the prepared casserole dish. Sprinkle evenly with the cracker topping.
Bake the casserole: Bake for 20–25 minutes, until the casserole is bubbly and the topping is golden brown. If the top is soggy, carefully broil briefly at the end for crunch.
Cool and serve: Place the dish on a cooling rack and let it rest for 5–10 minutes before serving. Enjoy!
Variations on Turkey Casserole with Rice
- Chicken Rice Casserole: Swap the turkey for roasted chicken for an easy year-round version.
- Vegetarian Option: Leave out the turkey and use vegetable stock instead of chicken broth. Add more veggies like mushrooms, broccoli, or spinach for a hearty meatless meal.
- Cheesy Twist: Stir in shredded cheddar, mozzarella, or Monterey Jack cheese before baking for an extra creamy, cheesy casserole.
- Healthy Version: Use brown rice or wild rice and substitute the heavy cream with Greek yogurt or light sour cream.
- Dairy-Free Option: Replace the butter with olive oil and use a dairy-free cream or oat milk instead of heavy cream.
- Crunchy Topping Ideas: Try crushed potato chips, gluten-free panko, or fried onions instead of Ritz crackers for a different texture.
- Add Extra Veggies: Mix in peas, corn, green beans, or chopped bell peppers to use up whatever’s in the fridge.
- Add a Little Heat: Stir in a pinch of red pepper flakes or diced jalapeños for a mild spicy kick.
- Balance the flavor: Add extra herbs or seasonings like thyme, poultry seasoning, Dijon mustard, or Parmesan cheese if you want more flavor.
How to Store
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.
Freeze the 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.
To prep ahead, assemble the casserole up to one day in advance. Keep it covered in the fridge, then bake uncovered when ready to serve.
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.
More Leftover Turkey Recipes We Love
Our Turkey Rice Casserole recipe was originally published 11/01/19. It was retested, reworked, and republished to be better than ever 11/12/25.
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