chicken broccoli casserole

Standard

chicken broccoli casserole  I  frozen pizza, again?


This dish got an emphatic “really good!” from Russell, and I second his statement. Everything about this was yummy. I was worried he wouldn’t like the curry, but that’s what really made the dish. The recipe is easy but a little time-consuming (including cooking the chicken and broccoli).

chicken broccoli casserole  I  frozen pizza, again?


Chicken Broccoli Casserole
From the Kitchen of: Tricia at Once A Month Mom

Prep Time: 1 – 1 ½ hours
Servings: 4-5

Ingredients

10 oz cream of chicken soup * Topping:
¼ cup onion, diced ¼ cup sour cream
¼ cup mayonnaise 1 egg
1 ½ tsp Worcestershire sauce 1 tsp celery salt
1 tsp curry ½ tsp salt
2 cups chicken, cooked & diced
1 cup cooked broccoli, drained & chopped
½ cup cheddar cheese, shredded & divided
1 (8 oz) can refrigerated biscuits *I used a 10 ¾ oz can.

Instructions
Preheat oven to 375°F.

In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce, curry, and ¼ cup cheddar. Mix well.

Sprinkle rest of cheddar on top. Bake for 20-25 minutes.

While casserole is baking combine topping ingredients in a small bowl; mix well and set aside.

Separate biscuits and cut each in half (cut on the diameter, creating 2 half moons). Arrange biscuit halves on top of hot casserole, cut side down. Drizzle topping over biscuits.

Bake at 375°F for an additional 20-30 minutes or until biscuits are golden brown.

Freezing Instructions
In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well.

Sprinkle cheddar cheese on top. (DO NOT BAKE as you do above.)

Separate biscuits and cut each in half. Arrange biscuit halves on top of casserole, cut side down. Drizzle topping over biscuits. Cover and freeze.

To serve: Do NOT thaw. Bake covered with foil at 375°F for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.

Notes

  • Though delicious this dish is a bit on the salty side. To cut the amount of salt try using a reduced sodium soup and any of the other ingredients that have a reduced sodium version.

  • Some people commented on the original blogger’s post that their biscuits did not cook after being frozen. To prevent that I suggest freezing only the chicken mixture and then adding the biscuits and topping the day of.


-♥-
 Katy
 

Advertisements

comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s