Freezer Chicken Broccoli Casserole |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Like many casseroles, you can prepare this one ahead and keep in the freezer for another day, or bake for supper tonight. I first found the recipe in the book Once-A-Month Cooking . Ingredients:
10 ounces frozen broccoli florets |
4 cups cooked chicken, diced |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/2 cup light mayonnaise |
1 (4 ounce) can mushroom stems and pieces, drained |
1/4 teaspoon curry powder |
1 pinch grated black pepper |
3/4 cup parmesan cheese, freshly grated |
Directions:
1. Thaw broccoli flowerets and spread in a prepared 13x9 inch baking dish.
2. Mix chicken, soup, mayonnaise, drained mushrooms, curry powder, pepper and 1/2 cup of the Parmesan cheese in a mixing bowl.
3. Spread the chicken mixture over the broccoli, and cover with the remaining Parmesan cheese.
4. Bake at 350 degrees for 30-40 minutes.
5. If freezing for future use, cover with foil and freeze.
6. To bake after freezing, omit the last 1/4 cup of Parmesan until later.
7. Remove from freezer and bake in a 350 degree oven, covered with foil, for 40 minutes, then take off foil and stir it so the whole casserole gets hot.
8. Sprinkle the remaining 1/4 cup Parmesan cheese on top and bake 20 minutes longer.
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