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½ cup chopped onion
- ½ cup chopped celery
- 2 tablespoons olive oil
- 4 cups cubed cooked turkey breast
- 1 16-oz. package frozen broccoli florets, thawed
- 1 10¾-oz. can condensed cream of chicken soup
- 1¼ cup Plain Mountain High Yoghurt
- 1 cup cooked rice
- ½ teaspoon salt
- ½ cup shredded part-skim mozzarella cheese
- 1 2.8-oz. can French-fried onions
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In a large skillet, sauté onion and celery in olive oil until tender. Stir in the turkey, broccoli, soup, yoghurt, rice, and salt; stir to combine. Transfer to a greased 2½-quart baking dish.
Bake uncovered at 350°F for 25 to 30 minutes or until bubbly. Sprinkle with mozzarella and French-fried onions; bake 5 minutes longer or until cheese is melted.
Makes 4 servings.
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| Calories - 634 |
| Total Fat - 28g |
| Cholesterol - 70mg |
| Potassium - 796mg |
| Sodium - 1204mg |
| Total Carbohydrates - 39g |
| Protein - 56g |
| Fiber - 4.4g |
| Calcium - 16% |
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Serving size: 1/4 of casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Turkey-Broccoli-Rice Casserole
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