6 chicken breast halves, cooked, deboned
2 pkgs. frozen chopped broccoli (if making Divan)
2 pkgs. frozen spinach (if making Florentine)
2 cans cream of mushroom soup
1/2 c. chicken broth
1 c. mayonnaise
1 (8 oz.) carton sour cream
1 c. grated sharp cheddar cheese
1 tbsp. lemon juice
1 tsp. curry powder
Salt and pepper to taste
White wine to taste (optional)
1/2 c. Parmesan cheese
1/2 c. soft bread crumbs

Cook chicken and cut into bite-sized pieces.

Cook and drain broccoli (or spinach if making Florentine). Mix together soup, mayonnaise, sour cream, grated cheese, lemon juice, curry powder, salt, and pepper.

To assemble:

Combine all ingredients except for the Parmesan cheese and bread crumbs. Spread in a buttered 13 x 9-inch oven-proof casserole dish.

Combine the Parmesan cheese and bread crumbs, then sprinkle evenly over the top of the casserole.

Bake at 350°F for 30 minutes. Freezes well.

Serves 6.