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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 7 |
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This is one of my all-time favorite dishes. It is so creamy and rich. It is so good my 2-year old son doesn't even notice the broccoli. I make this dish a couple times a month. The leftovers taste great too, and I don't normally like leftovers! Read more ! Ingredients:
2 (10-ounce) packages frozen broccoli, chopped |
6 cups shredded chicken, cooked (i use 1 or 2 whole pre-cooked chickens and de-bone and shred by hand) |
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 |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. Bake for about 30 to 45 minutes.
6. Cook's Note: Try topping with Cheddar or Gruyere cheese.
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