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Creamy Turkey and Broccoli Casserole with Parmesan

Creamy turkey and broccoli casserole combines cooked rice, chopped turkey, and broccoli in a thickened sauce, then bakes under a golden Parmesan-panko topping. The casserole rests for 10 minutes before serving, making it easier to scoop.
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Prep Time 15 minutes
Cook Time 52 minutes
Resting 10 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 4 tbsp butter unsalted
  • 0.25 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup whole milk
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 3 cup white rice cooked
  • 3 cup turkey cooked, chopped
  • 1 bag (12 oz) broccoli florets frozen, thawed and well drained
For the topping
  • 1 cup Parmesan cheese grated
  • 1 cup panko breadcrumbs
  • 3 tbsp olive oil

Equipment

  • 1 9x13-inch baking dish
  • 1 3-quart saucepan

Method
 

Make the creamy casserole
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a 3-quart saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth and milk.
  6. Bring the mixture to a gentle simmer.
  7. Cook for 4–6 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
  8. Remove the saucepan from the heat.
  9. Whisk in the sour cream, garlic powder, onion powder, salt, and pepper.
  10. Combine the rice, turkey, and broccoli in a large bowl.
  11. Pour the sauce over the rice mixture and stir until evenly coated.
  12. Transfer the mixture to the prepared baking dish.
Add the topping and bake
  1. Stir together the Parmesan, panko, and olive oil.
  2. Sprinkle the mixture evenly over the casserole.
  3. Cover the dish loosely with foil and bake for 25 minutes.
  4. Uncover and bake for 10–20 minutes, until the center reaches 165°F, the edges are bubbling, and the topping is golden brown.
  5. Let the casserole rest for 10 minutes before serving.

Notes

Drain the broccoli well so excess moisture does not thin the casserole. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free flour and panko.