Paula Deens Chicken Divan

By Deak

Classic chicken divan. Creamy chicken and broccoli casserole topped with cheese and breadcrumbs. Make it even cheesier with extra Cheddar or Gruyere on top.

Ingredients

• 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 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

Preparation

Step 1

Preheat oven to 350°F.

Thaw the frozen broccoli by leaving in the refrigerator overnight, or defrost in the microwave. Drain the broccoli and put into a 11 x 7 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.