1rotisserie chicken (all meat removed and chopped or shredded)OR use about 1 pound of cooked chicken breasts, shredded or chopped
10ouncesfrozen broccoli florets, steamed-in-bag
2canscream of mushroom soup
1tablespoondry white wine (optional)
¼teaspoonsaltomit if using salted pork rinds
1cupshredded cheddar cheese
½cupcrushed pork rinds
Preheat oven to 350F. Gather all your ingredients. Pull meat from chicken and rough-chop or shred. Steam the broccoli in the microwave per the package directions, till tender-crisp. With a whisk, mix the soup, sour cream, lemon juice, and wine in a bowl.
Spray a casserole dish with non-stick spray. Lay the broccoli and chicken at bottom of dish.
Pour the soup and sour cream mixture on top.
Sprinkle the seasonings on top. Blend well.
Sprinkle cheese and pork rinds on top. Pour melted butter over cheese and pork rinds and bake uncovered at 350F for about 30 minutes or until the topping is slightly browned.
Store any leftovers in airtight containers in the refrigerator for up to 3 days. This recipe can easily be doubled for 12 servings - baked in a 9" x 13" pan.