Creamy Turkey Divan Casserole with Broccoli and Cheese

• 2 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 2 tsp chicken bouillon (we use Better Than Bouillon)
• 2 cups milk, any variety
• ½ cup miracle whip (or mayo; if using mayo, add ⅛ tsp paprika and garlic powder)
• 1 Tbsp Dijon mustard
• 1 Tbsp light brown sugar
• 2 cups cooked white or brown rice (minute/instant rice works well)
• 6-7 oz frozen broccoli florets, thawed and drained (about half a 12–14 oz bag)
• 2 cups shredded or cubed turkey
• ½ cup shredded cheese (cheddar or colby-jack)
• ⅓ cup Italian bread crumbs
• 1 Tbsp unsalted butter, melted

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with pan spray. Spread the thawed, drained broccoli florets across the bottom; trim any large pieces with kitchen shears if needed.
• Scatter the shredded or cubed turkey evenly over the broccoli. If using instant rice, cook it now according to package instructions.
• In a saucepan over medium heat, melt 2 Tbsp butter. Whisk in the flour and chicken bouillon until the mixture comes together. Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce comes to a boil and thickens.
• Remove the sauce from heat and stir in the miracle whip (or mayo with added seasonings), Dijon mustard, and brown sugar. Taste and adjust with salt and pepper if desired. Stir in the cooked rice, then pour the creamy mixture over the turkey and broccoli. Sprinkle the shredded cheese on top.
• Combine the bread crumbs with the 1 Tbsp melted butter and sprinkle evenly over the cheese. Bake for about 30 minutes, or until the casserole is heated through and the sauce bubbles. Let rest a few minutes before serving.

• Frozen broccoli works well; thaw and drain thoroughly so the casserole doesn’t become watery. Cutting larger florets into bite-size pieces helps distribute them evenly.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.