Chicken Broccoli Casserole For Freezer Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Steps:

• Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water., In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.

Steps:

• Line two Corningware casseroles, 2½ and 3 qt, with foil, spray with cooking spray.
• Briefly cook broccoli in boiling water until bright green and tender (2-3 min).
• Spread broccoli into each baking dish.
• Layer cubed, cook chicken on top of broccoli.
• Combine cans of cream of chicken soup, mayo, and lemon juice.
• Spread on top of chicken.
• Bake for 25 minutes at 375 degrees (F).
• Flash freeze for 2-3 hours.
• Remove casseroles, place in freezer bags, label, pack with cheddar cheese.
• Return to freezer.
• To reheat: thaw, reheat, sprinkle with cheese; return to oven and cook for 10 additional minutes.

Steps:

• Thaw broccoli flowerets and spread in a prepared 13x9 inch baking dish.
• Mix chicken, soup, mayonnaise, drained mushrooms, curry powder, pepper and 1/2 cup of the Parmesan cheese in a mixing bowl.
• Spread the chicken mixture over the broccoli, and cover with the remaining Parmesan cheese.
• Bake at 350 degrees for 30-40 minutes.
• If freezing for future use, cover with foil and freeze.
• To bake after freezing, omit the last 1/4 cup of Parmesan until later.
• 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.
• Sprinkle the remaining 1/4 cup Parmesan cheese on top and bake 20 minutes longer.

Steps:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.