Chicken Broccoli

Chicken Broccoli

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

Method:

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.

Broccoli Salad Lime Mayonnaise

Broccoli Salad Lime Mayonnaise

Ingredients:

• 3 large heads broccoli, cut into florets

Dressing:

• 45 ml wine vinegar
• ½ glove garlic, peeled and crushed
• Salt and freshly ground black pepper
• 250 ml olive oil
• 1 tbsp
• Finely chopped fresh parsley

Lime Mayonnaise:

• 500 ml mayonnaise
• 500 ml light sour cream
• 85 ml freshly squeezed lime juice
• 1 tbsp finely grated lime peel
• 3 tbsp grated horseradish root
• 1 tbsp Dijon mustard

1. Place florets in a steamer. Steam over boiling water until just tender (approximately 3 minutes). If you have only a small steamer this can be done in batches.

2. When cooked, plunge instantly into ice water, taking care not to break the florets. Cool. Cover with plastic wrap. Refrigerate overnight.

3. To prepare Dressing: combine vinegar, garlic, salt and pepper. Gradually whisk in oil and parsley. Sprinkle over broccoli florets just before serving.

4. To Prepare Lime Mayonnaise: Whisk ingredients together in a bowl. This dressing can be prepared in advance and stored in the refrigerator.
Serve separately.