Main Ingredients:

1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1 c. mayonnaise or milk
1 tsp. lemon juice
1 bag (20 oz.) frozen broccoli cuts (thawed drained)
3 lb. (8 c.) cooked chicken (in sm. pieces)
1 c. shredded Cheddar cheese (4 oz.)
1 can (2.8 oz.) French fried onions

Cooking Preparation of the Recipe:

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes.
Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended.
Place half broccoli in bottom of each baking dish. Top with half the chicken.
Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake
25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7
minutes more. To freeze: Cool, wrap tightly in foil and freeze up to 3
months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350
degrees. Unwrap and bake 10 minutes longer. Chapter KQ, IL Submitted by
Colleen Wise

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