Ingredients for Chicken Broccoli Casserole For Freezer
- Fresh Broccoli
- Cooked Chicken
- Condensed Cream Of Chicken Soup
- Mayonnaise
- 2 tablespoons lemon juice
- 1 cup shredded cheddar cheese
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How to Make Chicken Broccoli Casserole For Freezer
- Preheat oven to 375°F (190°C). Line two casseroles (2-qt and 3-qt) with foil, spraying with cooking spray.
- Bring a large pot of salted water to a boil. Add 1 lb broccoli florets and cook for 3-5 minutes, or until bright green and crisp-tender. Drain well and set aside.
- Evenly distribute the cooked broccoli into both prepared casseroles.
- Layer 2 cups of cooked and cubed chicken on top of the broccoli in each casserole.
- In a medium bowl, whisk together 2 (10.75 ounce) cans cream of chicken soup, 1 cup mayonnaise, and 2 tablespoons lemon juice.
- Pour the soup mixture evenly over the chicken in each casserole.
- Bake uncovered for 25 minutes, or until heated through and bubbly.
- Remove from oven and let cool completely.
- Flash freeze for 2-3 hours, uncovered.
- Remove casseroles from freezer. Wrap tightly in freezer-safe bags, label with date, and freeze for up to 3 months.
- To reheat: Thaw casserole overnight in the refrigerator. Preheat oven to 350°F (175°C). Sprinkle 1 cup shredded cheddar cheese over the top.
- Bake for 10-15 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
31g
Carbs
5g
