Great for a potluck or family dinner! You can also assemble and freeze so you have it available for a quick week night meal.
What You Need:
I package (16oz) frozen broccoli florets
1 cup mayonnaise
2 cans cream of chicken soup
1 whole cooked chicken (deboned & shredded) or 3 cooked chicken breasts (shredded)
3t lemon juice
1/4-1/2t curry powder (to taste)
2 cups shredded cheddar
1 cup breadcrumbs
Thaw broccoli and drain as much of the liquid as possible. You want it to be pretty dry. Place in a 9×13 baking dish. Layer with chicken. Combine the mayo, soup, lemon juice and curry powder and spread over the chicken layer. Mix the cheese and breadcrumbs together and sprinkle over the whole casserole. Bake at 350 uncovered for 40 minutes. Serve over rice with a green salad. Enjoy!
This is a family favorite and so easy and versatile. You can tweak the recipe to accommodate what you have on hand in the pantry. It freezes great too! Here is the base.
What you need:
4-5 cups cooked chicken
1 -16oz can black beans or kidney beans
2 -10oz cans chopped tomatoes with green chilies
2 cups frozen corn
1 1/2 T cumin
1 1/2 T coriander
2T chili powder
ground red pepper (optional to taste)
salt & pepper to taste
6 cups chicken stock
2T vegetable oil
masa or corn flour mixed with water to make a smooth paste
Pour the oil into a large heavy bottomed saucepan. Add the chicken and spices. Cook for 2 or 3 minutes until the spices are fragrant. Add the beans, tomatoes, corn and stock. Stir until it comes to a gentle boil. Let simmer for 30 minutes. Combine the masa or corn flour and water until it is a smooth paste. Stir into the soup stirring until the broth thickens a little. Ladle into bowls, and top with your choice of garnish. E.g. sour cream, shredded cheese, avocado or guacamole and cilantro. Serve with tortilla chips for scooping!