Chicken Broccoli Casserole For Freezer Food

FREEZER BAG CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Whisk together the orange juice, soy sauce, honey, cornstarch, sesame oil, ginger, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the broccoli and toss to coat. Cover with plastic wrap and microwave until the broccoli is crisp-tender and still bright green, about 4 minutes. Remove the plastic wrap and let cool completely.
• Transfer the broccoli with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, broccoli and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and broccoli among 4 plates. Serve with rice and garnish with scallions and sesame seeds.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

BROCCOLI CHICKEN CASSEROLE I

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.

CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE

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.

CHICKEN BROCCOLI CASSEROLE

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.

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

FREEZER CHICKEN BROCCOLI CASSEROLE

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.

CHICKEN BROCCOLI CASSEROLE FOR FREEZER

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.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

LOWER-FAT CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a casserole dish with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Add chicken and cook until no longer pink in the center, about 10 minutes.
• Meanwhile, stir frozen broccoli, condensed soup, Cheddar cheese, and mayonnaise in a large bowl until well combined.
• Add cooked chicken to the broccoli mixture and stir until everything is evenly coated. Pour into the prepared casserole dish.
• Bake in the preheated oven for 20 to 25 minutes.

CHICKEN & BROCCOLI CASSEROLE... ALL TIME FAV!

Steps:

• Preheat oven to 350 degrees.
• Combine soup, mayo and broth in a large sauce pan, heat until warm.
• Add cheese, stir until melted.
• Add chicken, rice and broccoli, stir until well blended (if it seems like it needs more liquid add chicken broth or mayo a little at a time). Sometimes I just layer the ingredients: rice, chicken, brocolli, sauce, french fried onions, sprinkle with cheese. Same results.
• Top with a thin layer of french fried onions and a sprinkle of shredded cheese.
• Bake @ 350 until bubbly, about 20-25 minutes.

WEEKNIGHT CHICKEN & BROCCOLI CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Grease a medium sized casserole dish, set aside.
• Saute onion in butter for about 3 minutes.
• Mix in flour.
• Gradually stir in broth, combining well.
• Gradually add milk to the saucepan, and cook stirring constantly until thickened, about 5 minutes.
• Stir in salt and pepper.
• Remove from heat.
• Bring 2 quarts of water to a boil.
• Add egg noodles, and cook for 6 minutes.
• Drain noodles well.
• Spread noodles in the prepared baking dish.
• Place chicken and broccoli over noodles.
• Pour the sauce over the chicken and broccoli.
• Sprinkle the cheese over the top.
• Bake for 20 minutes, or until the cheese is nicely melted.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Boil chicken in large pot of water until done.
• Remove and allow to cool.
• Meanwhile,cook broccoli in chicken water 5 minutes or until crisp/tender.
• Remove with slotted spoon and spread in 9x13 pan.
• Cook rice in broccoli/chicken water 20 minutes or until done.
• Drain rice and place in large mixing bowl.
• Add soups,mayonnaise, onion, salt, and pepper.
• Shred chicken into rice mixture and mix well.
• Layer over broccoli in pan.
• Top with cheese and bread crumbs.
• Bake at 350°F until cheese is melted and casserole is heated through,about 30-40 minutes .