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Alright, don’t linger, let’s approach this turkey broccoli rice casserole formula with 7 elements which are undoubtedly easy to acquire, and we have to process them at the very least through 4 tips. You should commit a while on this, so the resulting food could be perfect.

Composition - Turkey Broccoli Rice Casserole:

1. Get 1 lb - turkey breast - cut to about 1/2" cubes
2. Give 3 cups of fresh broccoli florets
3. Make ready 3 cups cooked white rice (I usually use leftover rice lol)
4. Require 2 cans of cream of chicken soup
5. Give 1 can - water (this is filling one of the soup cans lol)
6. Make ready 2 cups - shredded cheese (tonight I used Velveeta shreds)
7. Take to taste for salt, pepper, garlic powder, onion powder

Turkey Broccoli Rice Casserole start cooking:

1. Preheat oven to 375°F. Steam broccoli either on stovetop or in microwave until fork tender. (Tonight I microwaved mine in a vented container with 2 tbs water for about 7.5 minutes.)
2. While broccoli steams, cook turkey breast in a medium skillet over medium-high heat, season with desired amounts of salt, pepper, garlic powder, and onion powder as it cooks.
3. Allow broccoli and turkey to other cool enough to handle. Separately give each a rough chop. In a large bowl combine soup, water, and shredded cheese. Stir in rice and turkey to combine. Gently fold in broccoli. Taste and adjust seasoning as desired.
4. Pour mixture into a lightly greased 9x13" baking dish. Bake uncovered 45 minutes, or until lightly browned on top. Let rest 15 minutes before serving. Enjoy!

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