Ingredients
- 24 ounces broccoli (2 small heads, cut into florets then microwaved until until just a little tender)
- 27 ounces cooked chicken (shredded, 6 cups)
- 1 can (10 3/4 ounce) condensed cream of chicken soup (undiluted, it called for 2 cans of mushroom soup, I used one of each)
- 1 can (10 3/4 ounce) cream of mushroom soup (undiluted)
- 1 teaspoon garlic powder
- 1 cup mayonnaise
- 8 ounces sour cream (1 cup)
- 1 cup grated cheddar cheese (sharp)
- 1 tablespoon fresh lemon juice
- 1 teaspoon curry powder
- Salt and pepper
- 1/2 cup dry white wine
- FOR TOPPING
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs (soft)
- 3 tablespoons melted butter
How to Make
-
Step 1: Preheat oven to 350f.
-
Step 2: Grease a 11x7 inch baking dish.
-
Step 3: Place the steamed broccoli florets and shredded chicken into bottom of the baking pan.
-
Step 4: In a medium bowl, combine the soup, garlic powder, 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.
-
Step 5: Place the mixture into baking pan 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.
-
Step 6: Bake for about 30 to 45 minutes.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.