This quick and easy casserole recipe is a great way to use up leftover turkey or chicken. My mother came across the recipe in a homemaking magazine, back in the 1970s, and it’s been a family favourite ever since.
The casserole was originally called Turkey Divan, but we kids liked it so much that we changed it’s name to Turkey Divine!
1 lb broccoli florets (or 10-oz bag of frozen broccoli), cooked and drained
1 1/2 cups turkey or chicken, cooked and cubed
1 can cream-of-broccoli soup
1/3 cup milk
1/2 cup cheddar cheese, shredded
1 Tbsp margarine
2 Tbsp dry bread crumbs
Arrange broccoli and turkey in a pie plate or casserole dish. Combine soup and milk, pour over top, and sprinkle with cheese. Combine butter and crumbs and sprinkle on top. Bake at 450 °F for 15 minutes, until heated through.
One of the best things about this recipe is that it is so flexible. You can substitute chicken for turkey, if that’s what you have on hand. And if your family doesn’t care for broccoli, simply use a similar amount of green beans or peas instead. We’ve even used cream-of-mushroom soup instead of cream-of-broccoli, and have been known to skip the bread-crumb topping entirely when short of bread crumbs or time.