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    You are in: Home / Recipes / Turkey and Broccoli Casserole Recipe
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    Turkey and Broccoli Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sandaidh's Note:

    This is an adaptation of a recipe I came across in a magazine, BJ's Journal (March 2005, page 15). It looked good, so I thought I'd give it a try. It was quick and easy to fix, and tasty as well. One can substitute low-fat or fat-free ingredients if desired, and chicken may be substituted for the turkey. Enjoy.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/2 cups chicken broth
    • 1 lb leftover cooked turkey, cut in bite-size pieces
    • 1 (16 ounce) bag frozen broccoli cuts
    • 1 (10 3/4 ounce) can broccoli cheese soup
    • 1 cup ranch salad dressing
    • 2 1/2 cups instant rice
    • 5 slices American cheese, broken into small pieces

    Directions:

    1. 1
      Combine broth, turkey, broccoli soup, and salad dressing in 3 quart pot.
    2. 2
      Bring to a boil over high heat.
    3. 3
      Stir in rice.
    4. 4
      Turn off heat, cover pot and let stand 5 minutes.
    5. 5
      Stir cheese into pot.
    6. 6
      Let stand, covered, 3 more minutes, or until rice is tender.
    7. 7
      Fluff rice with fork and serve hot.

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    Nutritional Facts for Turkey and Broccoli Casserole

    Serving Size: 1 (296 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 461.0
     
    Calories from Fat 220
    47%
    Total Fat 24.5 g
    37%
    Saturated Fat 6.1 g
    30%
    Cholesterol 61.2 mg
    20%
    Sodium 970.2 mg
    40%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.9 g
    11%
    Protein 25.8 g
    51%

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