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Ingredients
- 2 (10 ounce) packages frozen broccoli, chopped
- 6 cup 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 cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon curry powder
- salt and pepper, to taste
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 2 tablespoon butter, melted
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Preheat oven to 350 degrees.
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.
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