A delicious and easy way to finish leftover turkey – just layer the ingredients right in the baking dish and it all bakes up crunchy, cheesy and savory with the subtle tartness of dried cranberries.
3 cups uncooked quick-cooking brown rice
2/3 cup dried cranberries, divided
2 cups coarsely chopped fresh baby spinach, divided
2 cups shredded Monterey Jack cheese, divided
3 cups cubed cooked turkey or chicken
3 1/2 cups College Inn® Chicken or Turkey Broth
1/2 tsp. onion powder
1/4 tsp. garlic powder, optional
1 tsp. dried thyme or 1 Tbsp. chopped fresh thyme
2 Tbsp. Dijon mustard
3 Tbsp. cornstarch
1/4 cup toasted slivered almonds, optional
Preheat oven to 400°F. Spread rice evenly over bottom of a 13x9-inch baking dish. Sprinkle rice evenly with half of the cranberries, half of the spinach, half of the cheese, all of the turkey, then the remaining spinach, cranberries and cheese.
Combine chicken broth, onion powder, garlic powder, thyme, mustard and cornstarch in a small bowl; mix well with a whisk or fork until cornstarch is completely dissolved and immediately pour evenly over layered casserole ingredients.
Cover tightly with foil and bake 20 minutes. Uncover and bake 5 minutes longer or until liquid is almost absorbed. Let stand 5 minutes. Garnish with almonds, if desired.
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