by Diana Rattray
Turkey tenderloins are baked in a casserole with rice, spinach, and a variety of herbs and seasonings. You may use thick turkey breast cutlets in this recipe, or make it with chicken breasts.
Turkey tenderloins are versatile and can be used to replace chicken in just about any dish. It’s an excellent protein to use in casseroles, salads, soups, and more.
PrintTurkey Tenderloin and Rice Casserole
Add this turkey tenderloin casserole to your dinner rotation! Rice, spinach, and cheese make it a complete meal!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Turkey, Casseroles
Ingredients
Scale
- 1 3/4 cups chicken broth
- 1 cup long-grain white rice
- 2 cups packed chopped fresh spinach
- 4 to 6 scallions, thinly sliced
- 1/2 teaspoon salt (divided use)
- 1/4 teaspoon pepper (divided use)
- 3 to 4 turkey tenderloins
- 1 teaspoon paprika
- 1/2 teaspoon mixed dried herbs, such as a poultry mixture or Italian blend
- 1/4 teaspoon garlic powder
- 1 1/2 cups shredded Cheddar cheese, or a Cheddar Jack or Cheddar American mixture
Instructions
- Heat oven to 375 F.
- In a 2-quart shallow casserole, combine the chicken broth, rice, spinach, scallions, half of the salt and half of the pepper. Stir lightly to blend.
- Pat the turkey tenderloins with paper towels to dry. Place the tenderloins on top of the rice mixture.
- Combine the paprika, herbs, the remaining salt and pepper, and garlic powder. Sprinkle over the turkey tenderloins.
- Cover the baking dish tightly with foil and bake for 30 minutes. Remove foil, stir gently, and bake, uncovered, for about 15 minutes longer, or until liquid is absorbed and the turkey has reached 165 F.
- Top with the cheese and bake for about 5 minutes longer or until the cheese has melted.
