Turkey Divan

Poultry

  • 2 (10 oz) packages frozen broccoli, chopped

  • 6 cups shredded turkey, cooked (can also use chicken)

  • 2 (10 3/4-oz) cans condensed cream of mushroom soup

  • 1 cup mayonnaise

  • 1 cup sour cream

  • 1 cup grated sharp cheddar

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons curry powder

  • Salt and pepper

  • ½ cup dry white wine

  • ½ cup freshly grated parmesan

  • ½ cup soft bread crumbs

  • 2 tablespoons butter, melted

Preheat oven to 350°F.
Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded turkey/chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and turkey. Mix well with a spatula.
Place the mixture into one 11 x 7-inch or 2 (9-inch) square casserole dishes that have been sprayed with cooking spray. Pat down evenly and smooth with a spatula. Combine the parmesan, bread crumbs and butter, and spread over the top.
Bake for about 30 to 45 minutes.
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