CHEESY TURKEY AND BROCCOLI BAKE

YOU’LL NEED:

3-4 C. cooked turkey, shredded
4 C. broccoli florets
1 Yellow onion, diced
2 C. instant white rice
2 C. chicken broth
1 (10.5 Oz. ) can cream of chicken soup
½ C. sour cream
½ C. milk
1 Tsp. poultry seasoning
1 Tsp. garlic powder
½ Tsp. black pepper
3 C. shredded cheddar cheese, divided

Topping:

3 Tbsp. unsalted butter
1 c. saltine or butter crackers, crushed
2 Tbsp. olive oil

HOW TO MAKE:

1-Preheat oven to 375°F. Coat a 9×13-inch casserole dish with cooking spray.
2-Sauté diced onion in olive oil over medium-high heat until softened.
3-Slowly add chicken broth and bring to a boil.
4-Stir in rice, cover, and turn off the heat, 5 minutes.
5-Blanche broccoli florets for 1 minute, then place in ice water to stop the cooking process. Set aside.
6-In a large bowl, mix cream of chicken soup, cream of broccoli soup, milk, sour cream, poultry seasoning, garlic powder, and black pepper.
7-Stir in the cooked rice.
8-Stir in turkey, broccoli florets, and 1 ½ cup shredded cheddar cheese. 9-Pour mixture into the prepared casserole dish.
10-Combine crushed crackers, butter, and remaining shredded cheddar cheese.
11-Sprinkle topping over top of the casserole.
12-Cover with aluminum foil and bake for 30 minutes.
13-Remove aluminum foil and bake for an additional 5 minutes until crackers are a toasty-golden color.
14-Watch carefully to prevent burning.
15-Cool briefly before serving.

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