I’ve been looking for a quick dinner dish that was easy to make and something that everyone would like. Well thanks again to Paula Deen, I’ve found it. The prep time was so easy and all you do is basically dump the ingredients together, mix and pop in the oven! Voila!
I’m not one that normally likes casseroles but this one was delish and so easy!I highly recommend it and everyone should add it to their quick go -to list.
I
ngredients
- 15-20 ounces fresh 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 fresh lemon juice
- 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
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.
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.
Bake for about 30 to 45 minutes.
* Courtesy from Paula Deen’s website and Food Network.com
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This sounds yummy! I’m going to have to add it to my list of recipes and give it a try one of these days.
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