Trish's Chicken Divan

Once again, my fabulous friend, Trish, has come through with another recipe that is nothing short of divine. This is one of those dishes that I have to stop myself from eating because I'll just keep going until it's gone. I'm serious! The last time she made this, I had to keep telling myself things like "Joe, you're done.....you're full.....you had enough.....you're not hungry anymore.....step away from the table." Well, I have to say that to myself any time Trish makes a fabulously creamy wine sauce. SO good!!!
Thanx again, Trish!

2 (10oz. pkg) frozen chopped broccoli
6 cups shredded chicken, cooked
2 (10 3/4oz) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 tbs lemon juice
1 tsp curry powder
salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tbs butter, melted

Preheat oven 350 degrees F.

Remove wrappers and open 1 end of each box of broccoli. Microwave full power for 2 minutes, until thawed. Drain the broccoli and put into large bowl. Add the shredded chicken.

In medium bowl, combine soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper to taste and wine. Whisk together to make a sauce. Pour over the broccoli and chicken, mix well with spatula.

Place the mixture into a 9x13 inch casserole dish sprayed with vegetable oil cooking spray. Smooth with spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over top.

Bake for about 30 - 45 minutes. Serve over rice.

Tip:
If using fresh chicken, cut into bite size pieces. Put flour and paprika into a bowl. Coat the chicken with the flour mixture. Saute with butter until brown.