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
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon curry powder
- Pepper and salt
- 1/2 cup dry white-colored wine
- 1/2 cup freshly grated Parmesan
- 1/2 cup soft bread crumbs
- two tablespoons butter, melted
Directions
Preheat oven to 350 levels F.
Take away the outer wrappers in the boxes of broccoli. Open 1 finish of every box. Microwave on full power for just two minutes, until thawed. Drain the broccoli and set right into a casserole dish. Add some shredded chicken.
Inside a medium bowl, combine the soup, mayonnaise. sour cream, Cheddar, fresh lemon juice, curry powder, pepper and salt, to taste, and wine. Whisk together to create a sauce. Pour the sauce within the broccoli and chicken. Mix well having a spatula.
Put the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans which have been sprayed with vegetable oil cooking spray. Pat lower evenly and smooth having a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle outrageous.
Bake for around 30-45 minutes.
Cook's Note: Try topping with Cheddar or Gruyere cheese .