Southwestern Turkey Rice Casserole

Southwestern Turkey Casserole in baking dish.

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.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Main Dish

Cuisine: Southwestern

Keyword: Casserole, thanksgiving leftovers

Servings:

Equipment

9x13-inch baking dish

Ingredients

2 tablespoons butter
1 medium onion diced
1 (6.8-ounce) package Rice-a-Roni Spanish Rice
1 can Rotel tomatoes with green chiles
1 (4.5-ounce) can chopped green chiles
2 cups water
2 cups sour cream
1 (10.75-ounce) can condensed cream of chicken soup
1 package frozen chopped spinach thawed and squeeze-dried
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
3 to 4 cups chopped cooked turkey
2 cups shredded Colby Jack cheese
1 cup crushed 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.
Note: If there is not enough room, use a large mixing bowl to mix everything.
Transfer mixture to prepared baking dish. Sprinkle remaining cheese and the crushed Doritos on top.
Bake for 30 minutes.

Video

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.

Nutrition