Lemonchick's Cheesy Turkey Rice Casserole

 Lemonchick's Cheesy Turkey Rice Casserole

    Wow! Yes, this is the third recipe I've posted this weekend.  This one is special, because it is my own creation. I created it using ingredients I had at home. Turkey is in the title, but you could substitute chicken or tofu/paneer cheese if you're vegetarian.  I am so excited by how this turned out.  Try it and let me know how you like it.  

2 cups cooked turkey (cut into chunks)

2 cups cooked brown rice

1 can diced tomatoes

1 can cream of chicken soup

1 packet dry onion soup mix

1 teaspoon Italian seasoning

1 cup shredded cheese 

Sour cream

    Preheat your oven to 350 degrees. Cook your rice according to directions and set aside in a good-sized mixing bowl. Add the tomatoes (do not drain), cream of chicken soup, onion soup mix, and the Italian seasoning, stirring after each addition. Cut 2 cups of cooked turkey into chunks and stir into the rice mixture. Stir in half of the shredded cheese. Make sure all ingredients are thoroughly incorporated and spread into a 9x13 pan (spray with cooking spray or lightly oil) and sprinkle the remaining half cup of shredded cheese. Bake in your oven uncovered for 30 minutes. Remove and cool slightly (or as long as you can wait). Serve with a dollop of sour cream.  You could get at least 6 - 8 servings or maybe more, depending on how big everyone's appetites are.  

    Variations: Use chicken or if you are vegetarian, use tofu or paneer cheese cubed and cooked; white rice instead of brown, cream of celery soup instead of cream of chicken; if you're watching your sodium intake, try using low sodium version of the soups; try diced tomatoes withe chilis; chipotle seasoning instead of Italian seasoning.