Monday, May 10, 2010

Chicken & Broccoli Casserole

Since the weather is rather chilly today, it made me think of a warm, comfort meal. I've recently learned you can substitute peas for the broccoli in this recipe depending on your family's preference.

Chicken & Broccoli Casserole

2 - 10 oz pkg frozen broccoli (or broccoli/cauliflower combo)
Cook & spread into a 9x13 dish

1 to 1 1/2 lbs chicken, cooked & diced
Layer over broccoli

Mix together and spread over chicken:
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup mayonnaise
1 Tbs lemon juice
2 cups shredded cheese (I use cheddar or Monterrey Jack/Colby)

Top with a box of prepared stuffing mix and sprinkle with Parmesan cheese.

Bake at 375 degrees F for 30 to 40 minutes until bubbly and heated through.

Yeild: 6-8 servings

No comments:

Post a Comment