Got leftovers? This turkey, rice, and collards casserole is a great way to use leftover turkey or chicken!
2cupscooked turkey or chicken, chopped
3stalks celery, chopped
1/2bunch collards, no stems, cut into thin ribbons
1small bunch fresh thyme, leaves stripped off the stems
Shredded parmesan for the top
Chop chicken or turkey and set aside.
Cook rice and measure out two cups. Set aside.
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.
Add the chopped turkey into the pan. Cook for 5 minutes. Add the onion mixture back into the turkey. Add the cooked rice. Stir.
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.
Pour into a 9x9 casserole. Add shredded parmesan to the top. Cook at 350 degrees for 20 to 25 minutes.