Chicken Broccoli Casserole

4 cups cooked chopped chicken
5 cups frozen broccoli florets
2 cups frozen peas
2 14.5 oz. cans cream of chicken soup
1/2 cup Best Foods mayo
3 T. lime/lemon juice

1 1/2 cups shredded cheese
additional seasoning- salt, pepper, etc.

Mix above ingredients together in a large bowl. Stuff mixture into a gallon sized freezer ziploc bag and flatten/remove excess air to freeze. At serving time, thaw, then reheat in an oven proof 9 x 13 serving dish. Remove to add additional seasoning and 1 1/2 cups shredded cheese, then return to oven for additional 10-15 minutes, long enough to melt the cheese. Enjoy over rice:)

Additional notes:
If mixing in bulk to trade meals, I would let the broccoli thaw for maybe 10 min. before starting to put everything together. If it's a little softer, it's easier to measure and mix. I also chopped my chicken relatively small for easier mixing. This kind of casserole is also easy to substitute ingredients. I usually blend up half a can or so of white or great northern beans to substitute for one of the cans of soup. This increases the protein, iron, and fiber in the dish- and no one knows! You can also substitute sour cream, more mayo, or a different creamy soup. The taste will vary a little according to your liking.