Chicken Divan Casserole (By Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Fresh steamed broccoli may be used in place of frozen, the curry may be adjusted to taste :) Ingredients:
2 (10 ounce) boxes frozen broccoli, chopped |
6 cups shredded cooked chicken (or use turkey) |
2 (10 ounce) cans cream of mushroom soup, undiluted |
1 cup mayonnaise |
1 cup sour cream |
1 cup shredded cheddar cheese |
1 tablespoon lemon juice |
1 teaspoon curry powder |
salt and pepper |
1/4 cup dry white wine (optional) |
1/2 cup soft breadcrumbs |
1/2 cup parmesan cheese |
2 tablespoons melted butter |
Directions:
1. Set oven to 350 degrees.
2. Grease an 11 x 7-inch baking dish or two 9-inch square baking dishes or one 13 x 9-inch baking dish.
3. Remove the outer wrappers from boxes of broccoli.
4. Open one end of the box and microwave on HIGH for 2 minutes until thawed; drain and gently squeeze dry with hands.
5. Place the broccoli and shredded chicken into the baking dish.
6. In a medium bowl combine the soup with mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper and wine; mix to combine, then pour the sauce evenly over the chicken and broccoli in the dish; mix slighty with a spatula.
7. In a bowl mix all topping ingredients together then sprinkle on top of the casserole.
8. Bake uncovered for about 30-45 minutes.
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