The outside temperature has not risen over a baker’s dozen for two days. So Joan took out one of her favorite Paula Dean chicken casserole recipes. In the past Joan used broccoli to make this dish divan; today she added spinach making it Florentine.
Two 10-ounce packages frozen chopped broccoli (if making divan)
Two 10-ounce packages frozen chopped spinach (if making Florentine)
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
Two 10 3/4 ounce cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon 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 tablespoons butter
Directions:
1. Remove the outer wrappers from the boxes broccoli or spinach. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli or spinach and put into a large bowl. Add the shredded chicken.
2. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli or spinach and chicken. Mix well with a spatula.
3. Place the mixture into an 11-by-7-inch casserole dish or two 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 cheese and bread crumbs and sprinkle over the top. Dot with the butter.
4. Wrap the uncooked casserole (s) securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Allow casserole to thaw 24 hours in the refrigerator. When ready to bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F for about 40 minutes, until bubbly.
5. If serving immediately, bake, uncovered, in a 350°F oven for about 30 minutes, until bubbly.
Serves 6 to 8.
No comments:
Post a Comment