Chicken Divan

    2 10 ounce packages frozen chopped broccoli - drained          
    6 cups shredded cooked chicken                                 
    2 10 3/4-ounce cans cream of mushroom soup                     
    1 cup mayonnaise                                               
    1 cup sour cream                                               
    1 cup sharp cheddar cheese                                     
    1 tablespoon fresh lemon juice                                 
    1 teaspoon curry powder                                        
    Salt                                                           
    Black pepper                                                   
    1/2 cup dry white wine                                         
    1/2 cup parmesan cheese                                        
    1/2 cup soft bread crumbs                                      
    2 tablespoons melted butter                                    

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 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, 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 11 by 7-inch casserole dish or 2 (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, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.


Nancy's Take:  Too soupy.  Perhaps way more broccoli or chicken, but this was not very good.