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Turkey Broccoli Rice Divan

This Turkey Broccoli Rice Divan can be made with either turkey or chicken. It’s a fabulous way to transform leftovers during the holidays into a round two meal. The crunchy buttery panko topping makes this a one dish meal that the family is certain to love.

Turkey Broccoli Rice Divan


Easy Turkey Broccoli and Rice Divan Recipe

We enjoy turkey year-round at our house. After stumbling across a turkey breast that was on sale I had enough to explore several options of how to use it in other meals. This turkey broccoli and rice divan was a “round 2” meal that came from that budget friendly find. Turkey is as versatile as chicken, and makes such delicious sandwiches. chicken divan has been a staple on dinner tables for ages, and this dish is sort of a spin off using cooked turkey just as I did in this Kentucky Hot Brown Quiche. Transforming leftovers will keep the family happy and my frugal heart happy.

casserole in a dish

How to Make the Best Turkey Broccoli Rice Divan Recipe

What Gives Turkey Divan its Distinctive Flavor? As with any “divan” it’s the curry powder that gives the unique flavor profile. Curry is a blend of 10 or more different spices, and offers a complex combination of flavors. Generally speaking, the more red the curry powder the more heat you’ll experience. On busy days, this make ahead one-dish-meal is sure to satisfy.

  • Ingredients you’ll need to make homemade Turkey Broccoli Rice Divan: Chopped leftover turkey (OR chicken), 3 cups cooled saffron or yellow rice, one can cream of chicken and herbs soup, one can cream of broccoli soup, evaporated milk, mayonnaise, pimentos, broccoli florets, garlic salt, onion powder, curry powder, green onions, shredded cheddar cheese, panko breadcrumbs and melted butter.
  • Kitchen tools you’ll need: One large bowl, one small bowl, whisk, cheese grater, measuring cups and spoons, sharp knife and cutting board and one 13 x 9 inch baking dish.
  • I don’t cook often with canned soups but they work like a charm in this recipe. You can use regular cream of chicken soup if you’re unable to find the kind seasoned with herbs. You could use two cans and omit the broccoli soup. You can also use broccoli cheese soup.
  • You can adapt this recipe using another flavor of cheese than cheddar.
  • You can also use cooked chicken in place of turkey with no other adjustments needed.
  • For this casserole, I recommend that you start with 1/2 teaspoon of curry powder then taste and adjust to your personal taste.
  • You can bake this recipe in a 13 x 9 inch casserole dish or 6 eight ounce ramekins. When baked in individual serving baking dishes the presentation is so pretty.
  • Store Turkey Broccoli Rice Divan chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.

Turkey Broccoli And Rice Divan

More Turkey Recipes to Make

Whether it’s leftover turkey, deli turkey or ground turkey there are many ways to add it to your weekday meal rotation. A few more recipes using turkey that you may also like to try:


Turkey Broccoli And Rice Divan

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Turkey Broccoli Rice Divan Recipe
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5 from 1 vote

Turkey Broccoli Rice Divan

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Casserole, Main Course
Cuisine: American
Keyword: leftover-turkey-recipes, turkey-broccoli-rcie-divan, turkey-recipes
Servings: 8 servings
Calories: 543kcal
Author: Melissa Sperka


  • 3 cups cooked yellow rice
  • 3 cups roughly chopped roast turkey Or chicken
  • 1 10 3/4 oz can cream of chicken with herbs soup
  • 1 10 3/4 oz can broccoli cheese soup
  • 1 12 oz can evaporated milk
  • 1/2 cup mayonnaise
  • 1 2 oz jar diced pimentos drained
  • 4 medium green onions thinly sliced
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/2 tsp curry powder adjust to taste
  • 2 cups sharp cheddar cheese divided
  • 2 cups fresh broccoli florets steamed
  • 1 cup panko breadcrumbs
  • 2 Tbsp butter melted


  • Preheat the oven to 350°F and spray a 13 x 99 baking dish with cooking spray. Or, you can bake this casserole in [6] individual [8-10 oz] casseroles.
  • In a large mixing bowl, mix together the rice, turkey, both soups, milk, mayonnaise, pimentos, green onion, garlic salt, onion powder, curry powder, broccoli and 11/2 cups cheese.
  • Pour into the baking dish. Sprinkle the top with the remaining shredded cheese.
  • Toss the panko breadcrumbs with melted butter and sprinkle evenly on top.
  • Bake for 30-35 minutes until the topping is golden and the edges are bubbly.


Serving: 1serving | Calories: 543kcal | Carbohydrates: 36g | Protein: 34g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1416mg | Potassium: 377mg | Fiber: 1g | Sugar: 7g | Vitamin A: 618IU | Vitamin C: 22mg | Calcium: 360mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    The actual recipe does not mention the broccoli! I had it in the casserole pan and got to the ‘top with panko” step when I realized it was still sitting waiting to be incorporated! Luckily I was able to sprinkle it around and push it into the top layer of cheese, smoothing it over before adding the panko crust. It was still delish! Also, my store was lacking the soups as described so I used one can of cream of chicken and one can of cheddar cheese soup….family loved it. And it makes a lot— would be a great meal prep food for next day’s lunches!

    1. Hi Lisa, the broccoli is mentioned to be added just before the cheese, I’m not sure why you didn’t see it? Anyway, it sounds like you ended with a great dish, thanks so much!

  2. Thank you for posting this just for me Melissa. I hope you don’t mind if I use my leftover chicken, I’ve been wondering what I was going to do with it. Love the flavor combo and anytime I can incorporate a veggie, I’m in. You are just too creative!

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