Turkey, Rice, and Collards Casserole

Turkey, Rice, and Collards Casserole

Got leftovers? Turkey or chicken will work well in this turkey, rice, and collards casserole. I finally came to the last day of turkey leftovers and REALLY needed something different to do with it. We had eaten countless turkey, stuffing, and cranberry sandwiches, ate a DELICIOUS turkey tortilla soup, and now needed something that didn’t really remind me of turkey.

Turkey, Rice, and Collards Casserole
Turkey, Rice, and Collards Casserole

This recipe was super simple and, with the turkey diced up and tossed with the veggies, there is no overwhelming turkey taste. If you are a fan of cheesy casseroles, you can add more cheese, but I kept the cheesiness to a minimum. There is a really good chance that you have all of these ingredients in the house. I used onion, celery (leftover from the crudite plate!), garlic, chopped collards, cooked rice, sour cream, chicken broth, fresh thyme, cheese. Done.

Fresh Thyme

All of the components are cooked on the stove before combining into the casserole so the actual time in the oven is only 20 to 25 minutes – enough time for you to check homework and have your kids set the table and pour milk.

Turkey, Rice, and Collards Casserole
Turkey, Rice, and Collards Casserole

Turkey, Rice and Collards Casserole

Got leftovers? This turkey, rice, and collards casserole is a great way to use leftover turkey or chicken!
Course Dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Erin Brighton


  • 2 cups cooked turkey or chicken , chopped
  • 2 cups cooked rice
  • 2 tablespoons olive oil
  • 1 onion , chopped
  • 3 stalks celery , chopped
  • 5 cloves garlic , chopped
  • 1/2 bunch collards , no stems, cut into thin ribbons
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1/2 cup shredded cheese
  • 1 small bunch fresh thyme , leaves stripped off the stems
  • Shredded parmesan for the top


  1. Chop chicken or turkey and set aside.
  2. Cook rice and measure out two cups. Set aside.
  3. Over medium to medium high heat, cook onions, celery, and garlic until the onion is translucent. Add salt. Add ribbons of collard greens. Salt to taste. Cook until the collards are bright green. Remove from heat.
  4. Add the chopped turkey into the pan. Cook for 5 minutes. Add the onion mixture back into the turkey. Add the cooked rice. Stir.
  5. Combine the sour cream and chicken broth in a small bowl. Add the thyme. Add to the turkey mixture. Add 1/2 cup of cheese. Stir everything well.
  6. Pour into a 9x9 casserole. Add shredded parmesan to the top. Cook at 350 degrees for 20 to 25 minutes.
  7. Enjoy!


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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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