Turkey Divan

Yields Servings

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, but add ⅛ tsp paprika and garlic powder to help season it)
1 Tbsp Dijon mustard
1 Tbsp light brown sugar
2 cups cooked white or brown rice, (we use minute/instant rice)
6-7 oz frozen broccoli florets, thawed/drained of any liquid (half of a 12-14oz bag)
2 cups shredded/cubed turkey
½ cup shredded cheese, (I used cheddar, but colby-jack is good too)
⅓ cup Progresso Italian bread crumbs
1 Tbsp unsalted butter, melted

Heat oven to 350˚F. Spray a 9x13-inch rectangular baking dish with pan spray & place thawed broccoli florets into the bottom of the dish. You can take kitchen shears to trim any large pieces.
Sprinkle cubed turkey on top of the broccoli. If you are cooking your instant rice, now is a good time to throw it in the microwave.
In a saucepan, melt butter over medium heat. Add flour & bouillon till it comes together. Gradually whisk in milk, cooking & stirring constantly until mixture boils & thickens (will happen suddenly when it does.)
Stir in miracle whip, mustard, brown sugar & remove from heat. Season to taste with salt and pepper, if desired. Add cooked rice & pour over turkey/broccoli mixture in the dish. Top with shredded cheese.
Mix bread crumbs with 1 Tbsp melted butter, sprinkle the bread crumbs over the cheese. Bake for 30 minutes or until thoroughly heated & sauce bubbles.

Can use frozen broccoli florets. It's just harder to cut up into smaller pieces.