Southwestern Turkey Rice Casserole is a creamy, cheesy casserole full of rice, diced turkey, sour cream, spinach, green chiles, southwestern spices all topped off with a crushed dorito topping. It's a great way to use up leftover turkey but can also be made with rotisserie chicken.
Course Dinner, Main Dish
Cuisine Southwestern
Keyword Casserole, thanksgiving leftovers
Servings 6
Ingredients
2tablespoonsbutter
1mediumonion,diced
1(6.8-ounce) packageRice-a-Roni Spanish Rice
1canRotel tomatoes with green chiles
1(4.5-ounce) canchopped green chiles
2cupswater
2cupssour cream
1(10.75-ounce) cancondensed cream of chicken soup
1packagefrozen chopped spinach,thawed and squeeze-dried
2teaspoonsground cumin
1/2teaspoonsalt
1/2teaspoonblack pepper
3 to 4 cupschopped cooked turkey
2cupsshredded Colby Jack cheese
1cupcrushed Dorito chips
Instructions
In a large saucepan, melt butter over medium-high heat. Add onion and cook for 3 minutes.Add rice and cook for 2 more minutes.
Add the seasoning pack from the rice, the water, the undrained can of Rotel and the chopped green chiles. Bring to a boil. Cover, reduce heat, and cook for 20 minutes.
Preheat oven to 350 degrees and grease a 9x13-inch baking dish.
Remove lid from saucepan, stir in sour cream, chicken soup, spinach, cumin, salt, pepper, turkey and half the cheese.
Transfer mixture to prepared baking dish. Sprinkle remaining cheese and the crushed Doritos on top.
Bake for 30 minutes.
Notes
Rotisserie chicken can be used instead of turkey.Casserole can be assembled a day in advance. Wait until just before baking to add the Doritos.