Creamy, cheesy, and loaded with broccoli, this Turkey Divan is the best way to use up leftover turkey or rotisserie chicken. It might not win any beauty pageants, but it more than makes up for it with comfort, flavor, and serious dinnertime satisfaction.
⭐️⭐️⭐️⭐️⭐️ Reader Emma raved:
“So tasty, in fact delicious. Idiot proof to make.”
Holiday Leftovers Turkey Broccoli Casserole
It’s no secret that I’m not the biggest fan of leftovers. However, I’ve been learning to repurpose them into new, creative meals that don’t feel like a repeat — and recipes like this Turkey Divan are exactly what changed my mind.
This dish doesn’t look fancy, but wow, is it good. Creamy, cheesy, and packed with broccoli, it’s one of those “throw it all in a dish and bake” dinners that tastes like way more effort than it actually is. It’s a total fridge-clearer — turkey, rotisserie chicken, leftover mashed potatoes, stuffing, rice… just about anything goes.
I love that it skips the canned soup and uses real, simple ingredients. And if you’ve got holiday extras like cranberry sauce, add a spoonful on the side — it brings a pop of color and a sweet-tart contrast that works beautifully with the creamy filling.
I’ve made versions of this for years, always tweaking and simplifying to get it just right. It’s one of those meals that turns random leftovers into something my family actually wants to eat. And honestly, it rarely makes it to leftover status again.
What is Turkey Divan?
I’m a bit of a nerd when it comes to food history, so of course I had to dig into the origin of this iconic American casserole. Turkey (or Chicken) Divan was created in the 1950s by Chef Lagasi at the Divan Parisien restaurant inside New York’s Chatham Hotel, where it became the signature dish.
Traditionally made with broccoli and a creamy Mornay cheese sauce, it was first served with chicken and later adapted for leftover turkey. Over time, versions with cream of mushroom soup, cream of chicken soup and mayonnaise popped up, but it remains a beloved American classic.
My take stays close to the original, using real ingredients and nutty Gruyère cheese, just like Barefoot Contessa, Paula Deen, and Nancy Fuller.
Turkey Divan Recipe Ingredients
- Butter + Onions & Garlic: These add a simple but amazing base of flavor.
All-purpose flour: Used to make a roux to thicken the sauce, you can use gluten-free AP flour if needed.
Dijon mustard: Adds a classic tang and depth to the sauce.
Whole milk: Lower-fat milk works, but the sauce won’t be quite as thick or rich.
Gruyère cheese: This is what gives it that classic Chicken Divan flavor.
Chicken broth: Instead of using canned soup, you’re building your own flavorful Mornay sauce.
Sour cream: Plain Greek yogurt works as a substitute if needed.
Cayenne pepper: Adds a gentle kick, see the recipe for other ideas.
Cooked turkey or chicken breast: Diced, rotisserie or leftover turkey/chicken works great here.
Broccoli: Fresh or frozen (thawed and well-drained).
Butter crackers: Such as Ritz or similar, I used organic butter crackers. Or swap in leftover stuffing for a tasty twist.
French fried onions: Totally optional, but they add great crunch and flavor!
Leftovers: This dish is super forgiving; toss in leftover green bean casserole, stuffing, mashed potatoes, rice, or whatever you’ve got in the fridge! Well maybe not the pumpkin pie.
Get the full recipe in the recipe card below.
How to Make Turkey Divan
Preheat oven to 375°F (190° C) and grease, butter or use cooking spray a 2 quart baking dish or 9×13″ casserole dish OR split into two 8×8 baking dishes, one to eat and one to freeze.
Melt 4 tablespoons of butter in a medium-large saucepan over medium-high heat and sauté onions and garlic, stirring until soft and slightly browned, about 5 minutes.
Sprinkle flour over the top, stirring constantly, for about a minute. Stir in mustard. Slowly pour in milk, while whisking constantly until smooth.
Then add the chicken broth, whisking as you bring it to a simmer. Continue whisking until the mixture thickens, about 5-7 minutes over medium heat.
Reduce heat to low and stir in cheese and sour cream or Greek yogurt. Toss in cayenne pepper, whisking until fully melted and combined, and season with salt and pepper.
Add diced or shredded leftover turkey (or chicken) and stir. Stir in broccoli spears or florets.
Spread the mixture into the prepared pan(s) and take a taste. Season with additional salt and pepper if needed.
Mix crushed crackers with the remaining 2 tablespoons of melted butter and top the casserole. Sprinkle French-fried crispy onions on top if desired. Or replace crackers with leftover stuffing.
Cover with foil and bake until broccoli is tender, about 40 minutes. Remove foil and bake for another 20-25 minutes until bubbly and top is crispy. If desired, sprinkle with chopped parsley or chives before serving.
Turkey Broccoli Casserole Variations
This recipe is super flexible — perfect for using what you have on hand and making it your own!
Swap the Veggies
- Use leftover or fresh asparagus, green beans, peas, mushrooms, or Brussels sprouts
- Got leftover broccoli, asparagus, or green bean casserole? Toss it in — it likely already has creamy, cheesy flavors that blend right in
- Try a mix of fresh and frozen veggies — just be sure they’re cooked or thawed and well-drained
Change the Cheese
- Traditional versions use Gruyère and Parmesan, try splitting the cheese amount between both
- Ementhaler or Swiss cheese are great subs for Gruyère
- Swap in sharp white cheddar if that’s what you’ve got or even go with cheddar cheese.
Change the Meat
- The original dish used chicken — this works great with leftover turkey, rotisserie chicken, or even diced ham
- Make it anytime of year using whatever cooked protein you have on hand
Mix Up the Topping
- Use buttery crackers, crushed potato chips, leftover stuffing, or even leftover mashed or scalloped potatoes
- Gluten-free? Use gluten-free Panko breadcrumbs
- Trying to keep it lighter? Skip the topping or use French fried onions for crunch without the extra carbs
- Can’t decide? Do what I did — split one recipe between two small dishes and try two different toppings!
Make It a One-Dish Meal
- Stir in cooked rice, quinoa, or egg noodles to make it heartier
- Layer leftover mashed potatoes on top for a shepherd’s pie-style twist
Go Vegetarian
- Omit the meat and double the veggies, or add chickpeas or white beans for protein
- Roasted cauliflower or sweet potatoes also make it filling and flavorful
Change the Spices
- Curry-style: Add 1 teaspoon curry powder + a squeeze of lemon
- Paprikash-style: Add 1 tablespoon sweet or smoked paprika
- Cajun-style: Stir in ½–1 tablespoon Cajun seasoning
- Southwest-style: Add 1 teaspoon cumin + 1–2 teaspoons chili or chipotle powder
- Nutmeg: Does wonderful things to dishes like this, add a dash!
Gluten-Free Turkey Divan
By swapping in gluten-free ingredients, you can easily make this dish GF!
- Swap a good Gluten Free All Purpose Flour for regular flour
- Replace butter crackers with a gluten free version, omit crackers altogether or use Gluten Free Panko bread crumbs instead
What to Serve With Turkey and Broccoli Casserole
This creamy, cheesy casserole goes great with something crisp or bready on the side. Try my Romaine Wedge Salad for a little crunch or serve it with 2-Ingredient Cream Biscuits for an easy, satisfying bite. If you’ve got time, No-Knead Cranberry Walnut Bread or this Easy French Bread are both great options. And if you’ve got leftover cranberry sauce from a holiday meal, add a spoonful on the side, it brings a pop of color and just the right hint of sweet-tart flavor.
How to Store Turkey Divan
Let it cool completely, then cover tightly or transfer to an airtight container: store in the fridge for up to 4 days:
To Reheat in the Oven: Cover with foil and bake at 350ºF for 20–25 minutes: remove foil for the last 5 minutes to crisp the top:
To Reheat in the Microwave: Place a portion on a microwave-safe plate: cover lightly and heat on medium power for 1–2 minutes, or until hot:
To Freeze: Wrap tightly in plastic wrap and foil or place in a freezer-safe container: freeze for up to 2 months:
May also be frozen unbaked, I suggest placing the topping in a freezer baggie and wrap with the cooled, unbaked casserole with instructions. Thaw in refrigerator overnight and bake as directed.
To Thaw and Reheat: Thaw overnight in the fridge: reheat covered at 350ºF for 25–30 minutes, or until hot and bubbly.
If you enjoyed this dish, you might also enjoy these comfort food recipes:
- Cheesy Funeral Potatoes
- Easy Corn Casserole without Jiffy
- Chicken and Wild Rice Casserole
- Ham, Mac & Cheese Soup | A dreamy way to use leftover ham!
- Best Homemade Sloppy Joes
- Cheesesteak Sandwiches (wowza!)
Like this recipe?
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Equipment
Ingredients
- 6 tablespoons butter divided
- 1 medium onion diced
- 4 cloves garlic minced
- 4 tablespoons all purpose flour I use unbleached or substitute with Gluten Free flour
- 1 tablespoon Dijon mustard
- 2 cups whole milk I used organic whole milk
- 2 cups chicken broth or stock
- 2 cups Gruyere cheese shredded or combination – see notes for ideas
- ¾ cup sour cream or substitute with plain Greek yogurt
- ¼ teaspoon cayenne pepper see substitution ideas for other spices
- 3 cups cooked turkey diced, or chicken breast
- 4 cups broccoli florets fresh or frozen (thawed and drained)
- 1 cup butter crackers crushed, swap Gluten Free if desired or try GF Panko or leftover stuffing
- ½ cup French Fried Onions optional
- 1 ½ teaspoons kosher salt plus more to taste
- fresh ground black pepper
Instructions
- Preheat oven to 375°F (190° C) and butter or spray a 2 quart baking dish.
- Melt 4 tablespoons of butter in a medium-large saucepan over medium-high heat and sauté onions and garlic, stirring until soft and slightly browned, about 5 minutes.6 tablespoons butter, 1 medium onion, 4 cloves garlic
- Add flour, stirring constantly, for about a minute. Stir in mustard and slowly pour in milk and chicken broth while whisking constantly until smooth.4 tablespoons all purpose flour, 1 tablespoon Dijon mustard, 2 cups whole milk, 2 cups chicken broth
- Bring to simmer and whisk until thickened, about 5-7 minutes over medium heat. Reduce heat to low and stir in cheese, sour cream (or yogurt), cayenne pepper whisking until fully melted and combined, season with salt and pepper.2 cups Gruyere cheese, ¾ cup sour cream, ¼ teaspoon cayenne pepper
- Add diced leftover turkey (or chicken) and broccoli, stirring to combine. Spread mixture into prepared pan(s) and take a taste, season with additional salt and pepper if needed.
- Mix crushed crackers with remaining 2 tablespoons of melted butter and top the casserole, sprinkle French fried crispy onions on top if desired. Or replace crackers with leftover stuffing.1 cup butter crackers, ½ cup French Fried Onions
- Cover dish with foil and bake at 375°F for about 40 minutes, remove foil and bake another 25 minutes until golden and bubbly. If desired, sprinkle with chopped parsley or chives before serving.
Notes
- Try adding 1 teaspoon curry powder and a squeeze of lemon, ½–1 tablespoon paprika, Cajun seasoning, or 1 teaspoon cumin with 1–2 teaspoons chili or chipotle powder for a flavor twist.
- Use bite-sized asparagus, green beans, peas, or even leftover broccoli or green bean casserole — they blend right in, especially if they were baked in a creamy sauce.
- Top with buttery crackers, leftover stuffing (so good!), gluten-free Panko, or even mashed potatoes. For a lighter option, skip the topping or use French fried onions.
- Traditionally made with Gruyère and Parmesan — try splitting the cheese between the two, or swap in Swiss, Emmenthaler, or sharp white cheddar.
Cool completely, then cover and refrigerate for up to 4 days. Reheat covered at 350ºF for 20–25 minutes, or until hot and bubbly. To Freeze (Cooked or Uncooked)
Wrap tightly and freeze for up to 2 months.
- If already baked: Thaw overnight in the fridge, then reheat covered at 350ºF for 25–30 minutes.
- If unbaked: Thaw overnight, then bake as directed.
- To bake from frozen (unbaked): Cover with foil and bake at 350ºF for 60–70 minutes, removing foil for the last 10–15 minutes.
Nutrition
Emma Mcnab
So tasty,in fact delicious. Idiot proof to make.
Haha! Love it!
Tracy & Dave
This casserole was the bomb! Love love loved it! Thx ❤️
Thank you so much, so glad to hear!!