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    Servings: Not specified

    Directions

    Preheat oven to 350 degrees F. Remove the outer wrappers from the boxes of broccoli. Open 1 end of 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. Cook's Note: Try topping with Cheddar or Gruyere cheese.

    Ingredients
    • 1 (10-ounce) packages frozen broccoli, chopped
    • 3 cups shredded chicken, cooked
    • 1 (10 3/4-ounce) cans condensed cream of mushroom soup
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • 1/2 cup grated sharp Cheddar
    • 1/2 tablespoon fresh lemon juice
    • 1/2 teaspoon curry powder
    • Salt and pepper
    • 1/4 cup dry white wine
    • 1/4 cup freshly grated Parmesan
    • 1/4 cup soft bread crumbs
    • 1 tablespoons butter, melted

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 40 minutes Yield: 3 to 4 servings

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