Megan has had a nagging cough for the last week and a half. I was going to take her to the doctor today but she begged me to wait until tomorrow so that she wouldn’t miss drama and choir. She’d rather miss tomorrow because she only has a test. She was relieved that she didn’t miss drama because they got their roles for their big play. Taylor got the lead and Megan got a mermaid. When Megan was little she always said she wanted to be a mermaid when she grows up. Looks like she got her wish.
One learning from today, Megan doesn’t have asthma but the pharmacist informed me that Delsym cough syrup can trigger an asthma attack if you have asthma. I didn’t get that just in case.
2 (10-ounce) packages Frozen Broccoli, chopped
6 cups Shredded Chicken, cooked
2 (10 3/4-ounce) cans Condensed Cream of Mushroom Soup
3/4 cup Mayonnaise
3/4 cup Sour Cream
1 cup Sharp Cheddar, grated
1 tablespoon Lemon Juice
1/2 tsp Salt
1 tsp Pepper
1/2 cup White Wine
1/2 cup Parmesan, shredded
1/2 cup Bread Crumbs
2 tablespoons Butter, melted
Preheat oven to 350 degrees. Spray 9″ x 13″ baking dish with cooking spray.
Thaw broccoli in microwave. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In medium bowl, combine soup, mayonnaise, sour cream, Cheddar, lemon juice, salt, pepper and wine. Whisk together to make sauce. Pour sauce over broccoli and chicken. Mix well.
Pat down evenly. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for 30 minutes.
Adapted from Paula Deen
Total Fat 29.5g
Total Carbohydrates 20.9g
Dietary Fiber 2.2g
Nutrition Grade D+
Today’s Leopard Print Find: GRANDEUR LEOPARD RADIANT Tyler Mixer Melter – Fragrance Warmer