Turkey (or Chicken) and Vegetable Rice Bake
Jaronda
Rice and vegetables win an encore for the last holiday turkey. This creamy main dish gives leftover turkey or Chicken a good name.
ingredients
- 2 cups sliced fresh mushrooms (8 ounces)
- 3/4 cup chopped red or yellow sweet pepper (1 medium)
- 1/2 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon black pepper
- 2 cups milk (fat free)
- 1 10-ounce package frozen chopped spinach, thawed and drained well
- 2 cups cooked brown rice.
- 2 cups chopped cooked turnkey or chicken (10 ounces)
- 1/2 cup shredded Parmesan cheese (2 ounces)
directions
- 1
In a 12 inch skillet, cook mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme and black pepper. Add mill all at once. Cook and stir until thickened and bubbly. Stir in spinach, cooked rice, turkey and 1/4 cup of the Parmesan cheese. Transfer to an ungreased 2-quart rectangular baking dish.Sprinkle with remaining 1/4 cup Parmesan cheese.
- 2
Bake covered n a 350°F oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand for 15 minutes before serving.
Source: Jaronda
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