Chicken Divan Casserole (By Paula Deen)

• 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

1. Set oven to 350 degrees.
2. Grease an 11 x 7-inch baking dish or two 9-inch square baking dishes or one 13 x 9-inch baking dish.
3. Remove the outer wrappers from boxes of broccoli.
4. Open one end of the box and microwave on HIGH for 2 minutes until thawed; drain and gently squeeze dry with hands.
5. Place the broccoli and shredded chicken into the baking dish.
6. 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.
7. In a bowl mix all topping ingredients together then sprinkle on top of the casserole.
8. Bake uncovered for about 30-45 minutes.

frozen broccoli, chicken, cream of mushroom soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, white wine, topping, soft breadcrumbs, parmesan cheese, butter

Taken from www.food.com/recipe/chicken-divan-casserole-by-paula-deen-207512 (may not work)