Crista's Caprese Salad
2 vine ripe tomatoes
1 ball of fresh mozzarella cheese
fresh basil leaves
good extra virgin olive oil
salt & pepper to taste
Slice the tomatoes and mozzarella, and alternate on a plate along with the basil leaves. Drizzle with olive oil and sprinkle salt and pepper to taste. Voila!
1 (10-ounce) package frozen broccoli, chopped
3 cups shredded chicken, cooked (I used rotisserie)
1 (10 3/4-ounce) cans condensed cream of mushroom soup
1/2 cup mayonnaise (I used light)
1/2 cup sour cream (I used light)
1/2 cup grated sharp Cheddar
1/2 tablespoon fresh lemon juice
1/2 teaspoon curry powder
Salt and pepper
1/4 cup dry white wine
1/4 cup freshly grated Parmesan
1/4 cup bread crumbs
1 tablespoons butter, melted
Preheat oven to 350 degrees F. Remove the outer wrappers from the boxes of broccoli. Open 1 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 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 chicken. Mix well with a spatula.
Place the mixture into an 8x8 casserole dish. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes.
Serve over rice if desired.
Source: Paula Deen