Serving Size: 10-12
Ingredients:
1 can (10 3/4 ounces) cream of mushroom soup
1 can (10 3/4 ounces) cream of celery soup
1 cup mayonnaise or milk
1 teaspoon lemon juice
1 bag (20 ounces) frozen broccoli cuts, thawed and drained
8 cups cooked chopped chicken
1 cup shredded Cheddar cheese
1 can (2.8 ounces) French fried onions
Directions:
- Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes.
- 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.
- Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned.
- Scatter onions over tops. Bake 5-7 minutes more.
To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer.
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