Chicken Divan

This past week, I finally put my menu planning skills to work and planned a pretty well-thought out menu for the week (see below). So by building upon the meal from the day before, I decided to use Sunday's Mushroom Chicken to make my Chicken Divan. This was my first stab at making Chicken Divan and I must say that Ken and I are now in love! We both enjoyed this casserole sooooo much! It's very easy to make and is extremely tasty! You should give it a try...here's how:

Chicken Divan

Recipe Courtesy of Paula Dean

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 fresh lemon juice

1 teaspoon curry powder

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

1. Preheat oven to 350 degrees F.
2. 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.

3. Add the shredded chicken.
4. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine.

5. Whisk together to make a sauce.

6. Pour the sauce over the broccoli and chicken.

7. Mix well with a spatula.
8. 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.

9. Pat down evenly and smooth with a spatula.

10. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
11. Bake for about 30 to 45 minutes.