Nutritional Info

Nutrition Facts

Serving Size 1 (151g)

Calories 162
Calories from Fat 49 (30%)
Amount Per Serving %DIV
Total Fat 5.5g 8%
Saturated Fat 1.3g 7%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 18.8mg 6%
Sodium 170.1mg 7%
Potassium 239mg 5%
Total Carbohydrate 19.2g 6%
Dietary Fiber 2.6g 10%
Sugars 0.9g
Protein 9g 18%

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Recipe Description
This is a great recipe for leftovers from Thanksgiving. It is an enjoyable way to use up your Thanksgiving turkey when people are tired of leftover sandwiches.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
3 Cup(c)  cooked brown rice
3 Tablespoon(T)  wheat germ
2 1/2 Cup(c)  cooked turkey, shredded
1/4 Cup(c)  water chestnuts, diced
1/4 Cup(c)  white corn
2 1/2 Cup(c)  frozen broccoli
10 Ounce(oz)  cream of chicken soup
1 1/4 Cup(c)  water
1/4 Teaspoon(t)  dry mustard
3/4 Cup(c)  cheddar cheese, shredded


Preheat oven to 400° F. Lightly oil muffin tin pan. Put 1/4 cup cooked brown rice in the bottom of each muffin tin. Add 1/4 teaspoon wheat germ to each muffin, on top of rice. Then add small amounts of turkey, water chestnuts, white corn and frozen broccoli to each muffin. Combine soup, water and dry mustard with a whisk. Pour into each muffin. Top each muffin with 1 tablespoon Cheddar cheese and bake for 15 to 20 minutes.

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Turkey Divan Muffins
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