Creamy Ranch Turkey Rice Bake

• 1 1/2 cups uncooked long-grain rice
• 2 cups shredded cooked turkey
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons ranch dressing mix
• 1 cup frozen peas and carrots blend
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions; set aside.
3. 3 In a large bowl, mix together the cream of chicken soup, sour cream, milk, and ranch dressing mix until smooth.
4. 4 Stir in cooked rice, turkey, peas and carrots, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with remaining 1/2 cup of cheddar cheese.
7. 7 Drizzle melted butter over the top.
8. 8 Bake for 45 minutes or until bubbly and cheese is melted.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, sauté the peas and carrots in a bit of butter before mixing them into the casserole.
• Substitute ground turkey for shredded turkey if preferred.
• Use gluten-free ranch dressing mix and check your soup label for gluten-free options if necessary.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a crisp green salad and warm bread rolls for a complete meal.
• Pair with a tangy coleslaw for a refreshing contrast.

FAQ