2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked I used one of those rotisserie chickens from the grocery store
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 I used cheapo chardonnay
1/2 cup freshly grated Parmesan I used shredded from a bag
1/2 cup soft bread crumbs I used just what you buy in a can
2 tablespoons butter, melted
Preheat oven to 350 degrees F.
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.
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. <--Make sure you mix it all together because a lot of people who reviewed it said it came out soupy and I think it's cause they missed that step.
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. I added even more Parmesan on top
Bake for about 30 to 45 minutes.
Cook's Note: Try topping with Cheddar or Gruyere cheese.
I served this with white rice on the side. It was AWESOME. Very easy to put together, I even did it the night before (just threw on the parmesan and bread crumbs right before I baked it).