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Ingredients
- SAUCE:
- 1 (10-ounce) package frozen broccoli, chopped
- 3 cups shredded chicken, cooked
- .................................
- 1 (10 3/4-ounce) cans condensed cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated sharp Cheddar
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon curry powder
- Salt and pepper
- 1/2 cup dry white wine
- ...................................
- TOPPING:
- 1/2 cup freshly grated Parmesan
- 1/2 cup soft bread crumbs
- 2 tablespoons butter, melted
Preparation
Step 1
Preheat oven to 350 degrees F.
Cook the broccoli according to package directions. 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 1 quart casserole dish that has 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.