Chicken Divan

This dish is a must have for any new bride. So simple, yet so divine!

It's a retro casserole dish that was popular in the 50's and originated in a high end New York restaurant. The mixture of curry, parmesan, and wine gives the recipe a flavor that implies continental elegance.

In my humble opinion, it's a great recipe for people who are tired of plain chicken dishes.

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

Preheat oven to 350 degrees F.

Remove the outer wrappers from the broccoli. Open 1 end of each box. Microwave for 4 minutes, until thawed. Put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lime 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.

Spray 11 by 9 inch casserole dish. Place the mixture into dish. Spread sauch a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.