Southwestern Turkey Rice Casserole
This Southwestern Turkey Rice Casserole is a comforting, flavorful one-dish meal topped with crunchy Dorito chips. Perfect for family dinners or potlucks!
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 1 package Rice-a-Roni Spanish Rice 6.8-ounce
- 1 can Rotel tomatoes with green chiles
- 1 can chopped green chiles 4.5-ounce
- 2 cups water
- 2 cups sour cream
- 1 can condensed cream of chicken soup 10.75-ounce
- 1 package frozen chopped spinach thawed and squeeze-dried
- 2 teaspoons ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 to 4 cups chopped cooked turkey
- 2 cups shredded Colby Jack cheese
- 1 cup crushed Dorito chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the 1 diced onion and sauté for about 5 minutes, until translucent and fragrant.
- Add the 1 package of Rice-a-Roni Spanish Rice, 2 cups of water, 1 can of Rotel tomatoes with green chiles, and 1 can of chopped green chiles to the skillet. Stir and bring to a boil.
- In a mixing bowl, combine 2 cups sour cream, 1 can condensed cream of chicken soup, 1 package thawed and squeeze-dried spinach, 2 teaspoons ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
- Reduce heat and simmer rice mixture for about 10 minutes until rice is tender. Stir in 3 to 4 cups chopped cooked turkey and the creamy mixture. Mix until combined.
- Transfer mixture to a greased 9x13 inch baking dish. Spread evenly and top with 2 cups shredded Colby Jack cheese and 1 cup crushed Dorito chips.
- Bake in preheated oven for 25-30 minutes until cheese is melted and bubbly and Doritos are golden brown.
- Let cool for a few minutes before serving. Scoop and enjoy!
Notes
- For a lighter option, substitute sour cream with Greek yogurt.
- Use brown rice instead of Rice-a-Roni for a healthier grain alternative.
- Make sure to squeeze excess moisture from spinach to avoid a watery casserole.
- Leftovers can be refrigerated for 3-4 days or frozen before baking for up to 3 months.
- Reheat leftovers in the oven at 350°F or microwave in individual portions.