- recipes & ideas
- top 10 questions
Top 10 questionsWhat's the best way to thaw a turkey? How do you safely handle a turkey? What's the best way to roast a turkey? Where does the meat thermometer go? How can leftover turkey be stored properly? What's the proper way to stuff a turkey? What do you need to do to a turkey just before roasting it? How do you know when the turkey is done? Is it necessary to baste a turkey? Is a pre-stuffed turkey really safe?
- products
recipes
Turkey Broccoli and Rice Bake
| Servings | cook method | prep | cook | ready |
| 8 | Saute | 20 minutes | 20 - 30 minutes | Less than 1 hour |
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless,skinless Butterball® Oven Roasted Turkey Breast
- 1 cup chopped fresh broccoli
- 1 cup chopped onion
- no-stick cooking spray
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1 can (14.5 ounces) chicken broth, divided
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1 cup uncooked instant white rice
1. Preheat oven to 375°F.
2. Heat oil in large skillet on medium-high heat. Rinse and
pat dry turkey. Quickly brown turkey. Remove from skillet.
Add broccoli and onion. Cook and stir 5 minutes. Evenly
spread turkey mixture in a well sprayed 13×9x2-inch baking pan.
Top with 1 cup of the cheese.
3. Combine broth, condensed soup, mustard, and paprika in
same skillet. Heat until hot and bubbly. Remove from heat and
stir in rice. Pour mixture over cheese. Stir rice mixture into
turkey mixture until well blended. Cover pan with aluminum
foil. Bake 25 minutes.
4. Remove cover and stir gently. Top with remaining 1 cup of
cheese.
