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 & drained)
3 pounds (8 cups) cooked chicken (in small pieces)
1 cup shredded Cheddar cheese (4 ounces)
1 can (2.8 ounces) French fried onions

Directions:

1. Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes.

2. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended.

3. 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.

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.

Tags: Recipes for Chicken

Posted in: Baked Chicken Recipe, Chicken Casserole Recipes