Chicken and Broccoli Casserole
Serves 4 | Prep 50 mins
Serves 4 | Prep 50 mins
INGREDIENTS
1 can cream of mushroom soup
1 can cream of celery soup
1 cup mayonnaise or milk
1 teaspoon lemon juice
1 500g bag frozen broccoli florets (thawed & drained)
1.25kg (8 cups) cooked chicken (in small pieces)
1 cup Cheddar cheese, grated
1 small can French fried onions
1 can cream of celery soup
1 cup mayonnaise or milk
1 teaspoon lemon juice
1 500g bag frozen broccoli florets (thawed & drained)
1.25kg (8 cups) cooked chicken (in small pieces)
1 cup Cheddar cheese, grated
1 small can French fried onions
METHOD
1. Heat oven to 180 degrees Celsius.
2. Lightly grease 2 shallow baking dishes.
3. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken.
4. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned.
5. Scatter onions over tops. Bake 5-7 minutes more.
6. To freeze: Cool, wrap tightly in foil and freeze up to 3 months.
7. To reheat from frozen, bake foil-wrapped casserole for 1,5 hours at 180 degrees Celsius. Then, unwrap and bake for 10 minutes longer.
2. Lightly grease 2 shallow baking dishes.
3. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken.
4. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned.
5. Scatter onions over tops. Bake 5-7 minutes more.
6. To freeze: Cool, wrap tightly in foil and freeze up to 3 months.
7. To reheat from frozen, bake foil-wrapped casserole for 1,5 hours at 180 degrees Celsius. Then, unwrap and bake for 10 minutes longer.
