Paula Deen’s Chicken Divan recipe calls for broccoli, cream of mushroom soup, and cooked, shredded chicken. The recipe yields six to eight servings and takes 50 minutes to prepare.
To make Chicken Divan, heat an oven to 350 F, and thaw 2 10-ounce boxes of chopped frozen broccoli by microwaving it for two minutes on full power. Drain the broccoli, and add it to a casserole dish with 6 cups of cooked, shredded chicken.
Combine 2 10 3/4-ounce cans of condensed cream of mushroom soup with 1 cup each mayonnaise, sour cream and sharp grated cheddar cheese in a bowl. Add 1 tablespoon fresh lemon juice, 1 teaspoon curry powder, and salt and pepper to taste. Add 1/2 cup dry white wine. Whisk the ingredients together, making a sauce, and pour the sauce over the chicken and broccoli in the dish, using a spatula to mix the ingredients well.
Transfer the mixture to an 11-by-7-inch casserole dish sprayed with vegetable oil cooking spray. Pat the mixture down in the pan evenly. Combine 1/2 cup soft breadcrumbs, 1/2 cup freshly grated Parmesan cheese and 2 tablespoons melted butter in a small bowl. Sprinkle the crumb mixture on top of the casserole mixture, and bake for 30 to 45 minutes.