Chicken Broccoli Casserole
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Low-fat and low-sodium soups, low-fat mayonnaise and skim milk may be used.
10 3/4-ounce can cream of mushroom soup
10 3/4-ounce can cream of celery soup
1 cup mayonnaise or milk
1 teaspoon lemon juice
3/4 teaspoon curry powder
20-ounce bag frozen broccoli cuts, thawed and drained
3 pounds (8 cups) cooked chicken, cut into small pieces
1 cup coarsely shredded Cheddar cheese
2.8-ounce can Durkee French-fried onions
Heat oven to 350 degrees F. Lightly grease 2 2-quart shallow baking dishes or 2 8-inch square pans. Whisk soups, mayonnaise, lemon juice and curry powder in a medium bowl until well blended. Put half the broccoli in bottom of each prepared baking dish; top with half of the chicken. Pour soup mixture over each and spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned and bubbly. Scatter onions over tops. To serve immediately, bake 5-7 minutes more until onions are slightly browned.
To freeze, cool casserole and wrap tightly with foil. Freeze up to 3 months. To reheat frozen, heat oven to 350 degrees and bake wrapped casserole 1-1/2 hours until hot and bubbly. Unwrap and bake 10 minutes more to crisp the onions.
Kathy Lynn Carlson Rock Island