If you’ll remember, a few weeks back I asked the readers of “anniebakes” what you would like to see for recipes, number one was casseroles and number two was soups. Your wish is my command and this recipe is a great casserole for any week night. Using rotisserie chickens, like I did, makes it a whole lot faster for a busy weeknight meal. Up tomorrow…Potato Soup from Cooking Light…
2 packages frozen broccoli, chopped (or in my case CORN since that’s the only tolerable vegetable)
6 cups cooked chicken, shredded*
2 cans ( 10 3/4 ounce) condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream**
1 cup cheddar cheese-grated
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup Parmesan-freshly grated
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees. Microwave the broccoli until thawed. Drain, chop and put in a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheese, lemon juice, curry powder, salt and pepper, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken and mix well.
Combine the Parmesan, bread crumbs and butter and sprinkle over the top. Bake for about 35-40 minutes or until the crumbs are browned and the dish is bubbling.
*I used the chicken from 2 rotisserie chickens
**I used lite sour cream and it worked fine
***Recipe From Paula Deen