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!