The BIG ANNIVERSARY GIVEAWAY

Happy Anniversary to Tempt My Tummy Tuesday. When Lisa and I came up with the idea, one year ago to host TMTT, we never expected it to be what it has become. We now average over 70 participants, each week! We have discovered some wonderful recipes and made some great blog friends through TMTT. Lisa and I want to thank you all for your faithfulness to participate, sharing your recipes tips and ideas.

As a THANK YOU we are hosting a cookbook giveaway TODAY!!The winner of the giveaway will receive our FAVORITE cookbook. Both Lisa and I were given this cookbook as wedding gifts. I know that we have used many recipes from our books, through the years. Having been born and raised in Austin, Texas, we are proud the cookbook was created by the Austin Junior League. The giveaway will end at Midnight Tuesday night, July 7th. Lisa will use Random.Org to generate the winner. Lisa will announce the winner on Wednesday afternoon. Please make sure that Lisa can reach you via email.

To ENTER:

1. Leave a comment on BOTH THIS POST and LISA'S TMTT POST.
2. You MUST link up and participate in this week's Tempt My Tummy Tuesday carnival.

Thank you all for making Tempt My Tummy Tuesday so special!

All posted must be dated no later than MIDNIGHT JULY 7th

NOW... today's recipe

Chicken Divan

It has been awhile since I made this, but I have a real craving for it, so I'm sure it will be made soon. It is super yummy! This comes from one of my favorites, Paula Deen

from her Food Network recipe list. I hope you enjoy it! My husband even likes it and he is not a fan of curry... so don't let that ingredient throw you off.

Ingredients
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions
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 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. 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.