Serves 6 - 8.

This old-fashioned dish from the 1950s is still a southern favorite.  If you use light soup, light mayonnaise, and light sour cream, this doesn't have to be so heinously unhealthy.  I usually strike a balance, with the light soup and the regular mayo and sour cream.  Like Austin Powers, I, too, like to live dangerously.

This dish reheats very well.  I've even frozen it in individual serving sizes and taken it for lunch.  Yum.

Ingredients:

• 3 large heads broccoli, in spears, steamed
• 1 10.75 oz. can cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 Tbs sherry
• 1 tsp paprika
• 1 tsp dry mustard
• 1/4 tsp curry powder
• 8 chicken breasts, cooked, boned, chopped (or, better, pulled apart)
• 1/3 cup grated parmesan cheese

Method

1. Arrange steamed broccoli in a 13x9x2 inch pan. 
2. Mix soup, mayonnaise, sour cream, sherry, paprika, mustard and curry powder.  Spread half this mixture over broccoli. Add chicken and spread remaining mixture on top.
3. Bake at 350° F for 25 minutes.  Top with parmesan cheese and bake an additional 5 - 10 minutes.  Serve hot.

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