Chicken Broccoli

This is the make-ahead casserole that earned its place in church-supper cookbooks and freezer-meal swaps for good reason. It’s freezer-friendly, kid-friendly, and the sauce is something more interesting than the usual mayo-and-soup standby. A pinch of curry powder and a splash of sherry give the whole thing an unexpected warmth, while a heavy hand of Parmesan on top creates a golden, salty crust as it bakes.

Assemble it once and freeze. When you need dinner, thaw overnight and bake. The covered first stage gently reheats the casserole through, then uncovering for the last 20 minutes lets the cheese top brown and crisp.

Serve over rice or buttered egg noodles. Even better the next day as leftovers.

Pro Tips

• Slightly undercook the broccoli at the start. It cooks more in the oven and turns to mush if started fully cooked.
• Use rotisserie chicken to skip the cooking step entirely.
• A pinch more curry powder is usually better than the recipe calls for. Taste the sauce before assembling.
• Wrap tightly in foil before freezing. Lasts up to 2 months.

Variations

• Swap canned mushrooms for fresh sauteed mushrooms for a fresher flavor.
• Use cream of mushroom soup instead of cream of chicken for a deeper, earthier sauce.
• Top with crushed Ritz crackers tossed in melted butter for an extra crunchy crust.