Prep 15 mins
Cook 40 mins
Fresh steamed broccoli may be used in place of frozen, the curry may be adjusted to taste :)
- 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
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish or two 9-inch square baking dishes or one 13 x 9-inch baking dish.
- Remove the outer wrappers from boxes of broccoli.
- Open one end of the box and microwave on HIGH for 2 minutes until thawed; drain and gently squeeze dry with hands.
- Place the broccoli and shredded chicken into the baking dish.
- 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.
- In a bowl mix all topping ingredients together then sprinkle on top of the casserole.
- Bake uncovered for about 30-45 minutes.
I decided to try Paula Deen's recipe instead of my usual Chicken Divan. My family
Absolutely scrumptious! I used fresh made chicken stock instead of white wine because I did not have any white wine or vermouth (which I usually use because it doesn't spoil). There was no salt in it since I made it myself. I then substituted fresh, uncooked spinach and sauteed mushrooms in place of broccoli since I did not have any on hand. I also had to use some delicately made cheese soup in place of cream of mushroom. Worked like a charm. You can also sub a bechamel and basic white sauce or other cream soups for the cream of mushroom. You see, with this dish, it is really all about the sauce -- that dreamy, creamy sauce. You can put it on just about anything and it is delicious! As suggested by another reviewer, I also serve it on a bed of pasta to soak up all that wonderful sauce!
I love Paula Deen so I was excited to try this recipe but it was very saucy. Good but saucy. One of the changes I would make in the future is to add about 2 or 3 cups of cooked pasta. I used cream of chicken soup like another reviewer suggested and added cumin. I also skipped the lemon juice because I used a really thick yogurt instead of sour cream. I will make it again.