2 (10-ounce) packages frozen broccoli, chopped
6
cups 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
1
tablespoon fresh lemon juice
1
teaspoon curry powder
Salt
and pepper
1/2
cup dry white wine
1/2
cup freshly grated Parmesan
1/2
cup soft bread crumbs
2
tablespoons butter, melted
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.
Cook's
Note: Try topping with Cheddar or Gruyere cheese.
