Turkey Divan (Easy Leftover Turkey Casserole)

This turkey divan is rich, cozy, and exactly what leftover turkey was meant to become. I used my Chicken Divan as the starting point, then adapted it for turkey and added a few flavor upgrades. Tender turkey and bright broccoli get smothered in a creamy cheddar-Parmesan sauce, topped with buttery toasted panko, and baked until bubbly and golden. Serve it over rice for a classic, comforting casserole that tastes even better than the leftovers that inspired it.

Why You'll Love This Leftover Turkey Divan Recipe

This turkey divan recipe is my favorite way to turn leftover turkey into something that doesn’t taste like leftovers. It’s cozy, cheesy, and feels like a real dinner, not a “what do we do with this turkey” situation. The sauce is the whole reason it works. It’s creamy and velvety, but it’s not bland. Dijon gives it a little bite, bouillon deepens the flavor, and sour cream adds that tang that makes it taste like you actually cooked it from scratch. The broccoli keeps it from feeling too heavy, and that crispy panko topping is the finishing move.

With this leftover turkey divan casserole, you get creamy underneath, crunchy on top, and every scoop hits the perfect balance. It’s the kind of casserole people go back for seconds, and it reheats really well, which is exactly what you want when you’re using up leftovers.

Ingredients You’ll Need

For the Casserole:

• 1.5 lbs leftover turkey, chopped or shredded
• Cooked rice, for serving
• 1 lb broccoli, cut into florets or bite-sized pieces
• ½ tsp kosher salt
• ¼ tsp black pepper

For the Cheese Sauce:

• 2 tablespoon olive oil
• 2 tablespoon unsalted butter
• ⅓ cup all-purpose flour
• 1.5 cups turkey broth (or chicken broth)
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon chicken bouillon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup sour cream
• 1½ cups shredded cheddar cheese, divided
• ½ cup shredded Parmesan cheese

For the Panko Topping:

• 2 tablespoon butter
• 1 cup panko breadcrumbs

How To Make Turkey Divan

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray, then set it aside.

Step 2: Toast the Panko

In a small skillet over medium heat, melt the butter. Add the panko crumbs and toss to coat. Cook for a few minutes, stirring frequently, until golden brown and toasted. Set aside.

Step 3: Steam the Broccoli

Add about ½ cup of water to a large pan and bring to a light simmer. Add the broccoli, cover, and steam for a few minutes until bright green and just tender with a slight crunch. Drain well, season with salt and pepper, and set aside.

Step 4:  Make the Cheese Sauce

In a large saucepan over medium heat, melt the butter and olive oil together. Whisk in the flour. It will look clumpy at first, but that's ok. Cook for a minute or two to remove the raw flour taste. Whisk in the broth and milk slowly, adding them gradually so the sauce stays smooth.

Add the Dijon mustard, chicken bouillon, garlic powder, onion powder, dried parsley, salt, and pepper. Bring to a gentle simmer and cook for 5-10 minutes, whisking often, until thickened. Remove from the heat and stir in ½ cup cheddar and ½ cup Parmesan until fully melted and smooth. Whisk in the sour cream.

Step 5: Combine the Filling

Add the cooked turkey and steamed broccoli to the sauce, stirring until everything is evenly coated.

Step 6: Assemble the Casserole

Pour the mixture into the prepared baking dish. Top with the remaining cheddar cheese, then sprinkle the toasted panko evenly over the top.

Step 7: Bake

Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 5 minutes, until bubbly and lightly golden. For extra crispiness, broil for 1-2 minutes; watch closely so it doesn’t burn.

Step 8: Rest and Serve

Let the casserole cool for 10 minutes before serving. Spoon generously over warm cooked rice and enjoy.

Expert Tips To Make The Best Turkey Divan

• Toast the panko first; it makes a huge difference. Browning the crumbs in butter before baking gives you a crunchy topping that stays crisp instead of getting soft in the oven. Stir often and pull them once they’re golden, not dark brown, because they’ll toast a little more on top.
• Steam the broccoli just until bright green. You want broccoli that’s vivid and still has a little bite. If you cook it until fully soft on the stove, it’ll turn mushy after baking. A quick steam, drain well, and season with salt and pepper is the move.
• Drain the broccoli well so the casserole doesn’t get watery. Extra water is the number one way to thin out the sauce and make the bottom of the dish soupy. After steaming, let it sit in a colander for a minute or two, then shake off any lingering moisture.
• Build the roux correctly so the sauce tastes smooth, not floury. When you whisk flour into the butter and oil, let it cook for a minute or two before adding liquid. You’re not trying to brown it; you just want to cook out that raw flour taste.
• Add the broth and milk slowly while whisking. This prevents lumps and gives you that thick, velvety divan sauce. If you dump it in too fast, you’ll fight clumps the whole time. Slow stream, constant whisk, and it turns out silky.
• Simmer until the sauce coats a spoon. Don’t rely only on time. You want the sauce thick enough to cling to the turkey and broccoli before it goes in the baking dish. If it looks thin on the stove, it will bake up thin.
• Stir in the cheese off the heat for the smoothest melt. Once the sauce is thickened, remove it from the heat, then whisk in cheddar and Parmesan until fully melted. This keeps the cheese from separating and gives you that creamy, cohesive sauce.
• Use turkey that’s bite-size, not shredded to dust. Leftover turkey can dry out if it’s too finely shredded. Cut or shred it into chunky pieces so it stays tender after baking and feels like a real casserole, not mush.
• Don’t skip the foil step, it keeps the middle creamy. Covering for the first part of the bake heats everything through without over-browning the top. Uncovering at the end lets the cheese and panko get golden and crisp.
• Bake until bubbly, then rest before serving. The casserole is done when the edges are bubbling, and the center is hot. Let it rest 10 minutes so the sauce thickens slightly and serves cleanly over rice.
• Broil for extra crisp, but watch it like a hawk. If you want that ultra-toasty top, broil for a minute or two at the end. It can go from perfect to burnt fast, especially with panko.
• Make-ahead trick that helps leftovers stay great. If you’re assembling ahead, store the toasted panko separately and add it right before baking. It keeps the topping crunchy and prevents it from absorbing moisture in the fridge.

Turkey Divan FAQs

My Final Thoughts

This turkey divan casserole is creamy, comforting, and one of the best leftover turkey recipes you can make. With tender meat, bright broccoli, a rich cheese sauce, and a crispy topping, it’s a casserole that feels both nostalgic and totally satisfying. Perfect for weeknights, holidays, or anytime you need a cozy, reliable dinner. Try it out and let me know how you liked it by leaving a comment and review below.

Recipes to Try Next

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• Turkey pot pie with biscuits
• Crock pot turkey tenderloin
• Brown sugar spiral ham
• Chicken pot pie with cream of chicken soup