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Chicken Divan

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 2 (10 oz) packages chopped frozen broccoli
  • 6 cups cooked and shredded chicken
  • 2 (10 3/4 oz) 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
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup soft breadcrumbs
  • 2 tablespoons melted butter
  • to taste salt and freshly ground black pepper

Directions

Preheat oven to 350 °F.

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 11X7 casserole dish that has been prepared with a non stick cooking spray. Top with 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.

Pat down evenly and smooth with a spatula. In a small mixing bowl, stir together 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.