Chicken Divan Casserole (By Paula Deen) - cooking recipe

Ingredients

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)
TOPPING
1/2 cup soft breadcrumbs
1/2 cup parmesan cheese
2 tablespoons melted butter

Preparation

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.