Chicken Broccoli Casserole

Ingredients

  • Nonstick Cooking Spray or Butter for baking dish
  • 4 Boneless, Skinless Chicken Breasts
  • Salt and Pepper to taste
  • 1 Broccoli medium head, cut into small florets
  • 2 Cup Cooked Rice
  • 1 Cream of Chicken Soup 10 oz can (or cream of mushroom soup)
  • 1 Cup Sour Cream
  • ½ Cup Mayonnaise
  • 1 tbsp Lemon Juice
  • 2 ½ Cup Cheddar Cheese grated

Instructions

  1. 1Preheat oven to 350°F. Grease a 9x13" baking dish with nonstick spray or butter.
  2. 2Place chicken in large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a simmer and cook chicken until tender, about 45 minutes. Drain the juices, cover, and refrigerate until cool, or up to 24 hours. Shred.
  3. 3Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets and boil until crisp tender, 2 to 3 minutes.
  4. 4Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli.
  5. 5In a large bowl, mix the chicken, mushroom soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar cheese, and salt and pepper.
  6. 6Pour the mixture over the broccoli and top with remaining Cheddar.
  7. 7Bake for 40 minutes, let stand for 5 minutes before serving.