Variation on Chicken Broccoli Casserole

While on our mission, we had some friends over for dinner one night and I decided to make Chicken Broccoli Casserole. You can find the recipe for that here.  I wanted to get it done in the morning so I could just put it in the oven and not have a lot of clean up to do right before dinner.  But when I looked in the freezer, I realized I didn't have enough chicken and I was out of Cream of Chicken soup.  I did have some Tyson breaded Chicken Tenders, so I decided to cook up some of those and cut them up and add them to the recipe.  I also used Cream of Mushroom soup instead of the chicken.  It was delicious!

Janet's Chicken Broccoli Casserole                                      serves 8

16 frozen chicken tenderloins
9 frozen Tyson breaded chicken tenders, picante style or regular
5-6 c. fresh or frozen broccoli, cut in bite size pieces (you can adjust this amount)
2 cans condensed cream of mushroom soup
2 c. milk
1/2 c. mayonnaise
2 tsp. lime juice
1 c. cheese

Bring a pot of water to boiling and put the frozen chicken tenderloins in the pot.  Cook on low for about 20 minutes or until done.  At the same time, pan fry the breaded chicken tenders in 1 tsp. of coconut oil until done.  Remove chicken from the pot, reserving the water, and the pan and let both cool.  Place broccoli in pot of hot water and let it sit while preparing the chicken.  Either shred or cut the chicken into bite size pieces and place in large mixing bowl.  Drain the broccoli and add to the chicken.  Set aside to cool.

Combine the soup, milk, mayonnaise and the lime juice in a separate bowl.

When the broccoli has cooled, add the cheese to the chicken and broccoli and mix well.  Empty the chicken and broccoli mixture into a greased 9" x 13" baking dish (top picture).  Cover with the soup mixture (bottom picture).  Bake uncovered at 350* for 30 minutes.

You can serve this with rice, mashed potatoes or pasta.  Add salad and bread and enjoy!