This turkey mushroom Swiss baked rice is the perfect vehicle for leftover turkey or roast chicken. Loaded with freshly grated Swiss cheese and tender rice, it’s stick-to-your-ribs comfort that transforms leftovers into a celebration of its own.
An easy midweek casserole, this turkey mushroom Swiss baked rice has everything I love in each bite.
Cheesy rice with turkey, mushrooms, veggies, and just enough salty richness from condensed cream of chicken soup. Is there anything more comforting? I’m not sure. This style of casserole–Campbell’s soup and all–always feels like classic American comfort food, and they remind me of growing up.
This recipe is great with leftover turkey or chicken. If you’re making my dry-brined turkey breast or have too much Costco rotisserie chicken left over, this baked rice is a delicious way to use it.
How to make this turkey mushroom Swiss baked rice
The best part about this recipe is that you don’t need many ingredients. And, like many casseroles, the only limit is your imagination. You can swap out veggies depending on what you have on hand. Try it with bell peppers or fennel. You could add broccoli florets or frozen peas right before baking to add more greens to it.
What you need
- Aromatic vegetables: The casserole starts with a base of onion, celery, and carrots. You could swap in fennel, bell peppers, or leeks.
- Mushrooms: I use baby bella mushrooms, but you can use your favorite variety. It would be great with mixed mushrooms, or try it with shiitake, maitake, oyster, or diced portobello mushroom caps.
- Cooked turkey: Use diced or shredded cooked turkey, or try it with shredded chicken from a rotisserie chicken. This would also be a great way to use leftover ham or diced pork chops.
- Condensed cream of chicken soup: You could also use condensed cream of mushroom soup.
- White rice: I recommend white rice because of its quick cooking time. You could try it with brown rice, but you’d need to increase the cooking time.
- Swiss cheese: I used a block of Swiss cheese that I grated, but you could try it with your favorite cheese. It would be delicious with sharp cheddar cheese or pepper jack cheese for a spicy take.
- Fresh parsley: This adds a nice herby brightness to help offset the cheesiness.
How to make it
- Step 1: Sauté the carrots, onion, and celery.
- Step 2: Add the mushrooms and cook until golden brown.
- Step 3: Add the turkey, condensed cream of chicken soup, and white rice.
- Step 4: Add water and stir the grated cheese until melted.
- Step 5: Transfer the casserole to a baking dish. Top with the remaining Swiss cheese and transfer to the oven. After it finishes baking, add freshly minced parsley and let stand for a few minutes before serving.
From there, you can serve it up and finish with more fresh parsley on top. Enjoy!
Turkey Mushroom Swiss Baked Rice
Equipment
- 9×13 Baking Dish optional
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (peeled and diced)
- 2 carrots (peeled and diced)
- 2 ribs celery (trimmed and diced)
- 6 ounces baby bella mushrooms (wiped clean and sliced)
- 2 cups cooked turkey (or chicken; diced or shredded)
- 1 (14.5-ounce) can condensed cream of chicken soup
- 1 cup white rice
- 2 cups water
- 1 cup Swiss cheese (grated; divided)
- ½ cup fresh parsley (minced; plus more for serving)
- Salt and pepper
Instructions
Cook the aromatics:
- Preheat the oven to 400ºF.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes.
Sauté the mushrooms:
- Add the mushrooms and continue cooking until golden brown, about 7 to 8 minutes. Season lightly with salt and pepper.
- Add the turkey to the skillet and toss to coat. Season lightly with salt and pepper.
Add the rest of the ingredients:
- Add the condensed cream of chicken soup and the rice and stir to combine. Pour in the water and bring to a boil for 2 minutes. Turn off the heat.
- Add half the grated Swiss cheese and stir until melted.
Bake the casserole:
- Pour the casserole into a 9×13 baking dish. See Note 1. Top with the rest of the grated Swiss cheese. Transfer to the preheated oven, uncovered, for 30 to 35 minutes or until the rice is tender and has absorbed the liquid in the baking dish.
Cool the baked rice:
- Remove the casserole from the oven and add the freshly minced parsley. Stir to combine. Let stand for 5 minutes before serving.
To serve:
- Spoon the baked rice onto plates and serve with more minced parsley on top. Enjoy!
Do you think this would work well with ground turkey, if I’m running short of leftover bird? Cooked before adding, of course.
Plus one question regarding ingredients: you call for a 14.5 ounce can of cream of chicken soup – where do you find such a beast? My local stores only stock 10.5 or 26 ounce cans… typo, maybe?