Chicken Divan

• 2 (10-ounce) packages frozen broccoli, chopped
• 6  cup  shredded chicken, cooked
• 2 (10 3/4 -ounce) cans condensed cream of mushroom soup
• 1  cup  mayonnaise
• 1  cup  sour cream
• 1  cup  grated sharp cheddar cheese
• 1  tablespoon  fresh lemon juice
• 1  teaspoon  curry powder
• salt and pepper, to taste
• 1/2  cup  dry white wine
• 1/2  cup  freshly grated Parmesan cheese
• 1/2  cup  soft bread crumbs
• 2  tablespoon  butter, melted

Preheat oven to 350 degrees.

Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11x7-inch casserole dish or two 9-inch square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan cheese, bread crumbs and butter and sprinkle over the top.

Bake for about 30-45 minutes.

Cook's Note: Try topping with cheddar or gruyere cheese.

Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 30-45 minutes
Ease of preparation: easy

PD & Friends, 68

Recipe Courtesy Paula Deen