Paula Deen's Chicken Divan

Brad had to work late the other night, and this is one of those recipes I've been meaning to make. That night seemed like a good opportunity because this is a dish that could be re-heated easily when he got home. It was so simple to throw together. I served this with Southern biscuits (which I'll post next!). If this isn't comfort food, then I don't know what is! After all, Paula Deen is the queen of comfort food!
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 (I had mozarella cheese on-hand)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
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.
Source: Paula Deen -