Difficulty: Easy
This recipe comes from the queen of Southern Cooking Paula Deen. I have made it several times and just love it!
This recipe comes from the queen of Southern Cooking Paula Deen. I have made it several times and just love it!
2- (10 oz) packages of frozen broccoli, chopped
6- cups shredded chicken, cooked (I use canned chicken that I drain)
2- (10 3/4 oz) cans condensed cream of mushroom soup
1- cup mayonaise (I always use Hellmann's)
1- cup sour cream
1- cup grated sharp Cheddar
1- tablespoon fresh lemon juice
1- teaspoon curry powder
salt and pepper (to your preference)
1/2- cup dry white wine
1/2- cup grated Parmesan
1/2- cup soft bread crumbs
2- tablespoons butter, melted
Instructions- Preheat oven to 350 degrees
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 broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine soup, mayo, sour cream, Cheddar, lemon juice, curry powder, salt and pepper and wine. Whisk together to make sauce. Pour over the broccoli and chicken, mix well with a spatula.
Place the mixture into an 11x7 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 Parmesan, bread crumbs and butter and sprinkle over the top.
Bake 30-45 minutes
6- cups shredded chicken, cooked (I use canned chicken that I drain)
2- (10 3/4 oz) cans condensed cream of mushroom soup
1- cup mayonaise (I always use Hellmann's)
1- cup sour cream
1- cup grated sharp Cheddar
1- tablespoon fresh lemon juice
1- teaspoon curry powder
salt and pepper (to your preference)
1/2- cup dry white wine
1/2- cup grated Parmesan
1/2- cup soft bread crumbs
2- tablespoons butter, melted
Instructions- Preheat oven to 350 degrees
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 broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine soup, mayo, sour cream, Cheddar, lemon juice, curry powder, salt and pepper and wine. Whisk together to make sauce. Pour over the broccoli and chicken, mix well with a spatula.
Place the mixture into an 11x7 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 Parmesan, bread crumbs and butter and sprinkle over the top.
Bake 30-45 minutes
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