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Leftover turkey casserole with brown rice and vegetables

Leftover Turkey (or Chicken) Casserole

Brown rice, leftover meat, vegetables, and a sprinkle of cheese combine to make this delicious casserole, a favorite that I've been making for years!
Course Entree
Cuisine Cheese, Chicken, Poultry, Rice, turkey, Vegetables
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 467kcal


  • 1 Tbsp olive oil
  • ½ yellow onion chopped
  • 3 garlic cloves minced
  • ½ red bell pepper chopped
  • 1 large carrot chopped
  • 1 cup snow peas chopped
  • 1 cup broccoli chopped
  • 2 handfuls fresh spinach chopped
  • 3 cups cooked brown rice (room temperature or freshly cooked)
  • 2 cups cooked turkey or chicken cut into bite-size pieces
  • 3 Tbsp fresh parsley
  • ~1/2 cup vegetable or chicken broth as needed
  • salt and pepper to taste
  • 1-2 cups cheese of your choice (I like white cheddar)


  • Preheat your oven to 375 degrees after you chop your vegetables.
  • Heat the oil in a large stainless steel skillet.
  • Add in the onion, garlic, bell pepper, and carrot, along with some salt and pepper.
  • Cook 3-4 minutes, or until softened.
  • Add in the snow peas and broccoli, along with a good splash of broth to keep the veggies moist.
  • Once the green veggies have softened, stir in the spinach and cooked chicken or turkey.
  • Cook just until the meat is warmed and the spinach has wilted. Add a splash more broth if need be.
  • Finally, stir in the parsley and a bit more salt and pepper to taste.
  • In a 9 x 13 baking dish, spread the brown rice in an even layer.
  • Top with the vegetable/meat mixture.
  • Lastly, top the veggie mix with some of your favorite cheese.
  • Bake the casserole, uncovered, for 12-15 minutes, or until cheese is lightly golden.


Nutrition facts based on using cooked chicken breast and two cups of cheddar cheese. WW SmartPoints: 14


Sugar: 2.3g | Fiber: 4g | Calories: 467kcal | Fat: 14.3g | Protein: 24.3g | Carbohydrates: 59.7g