Chicken Broccoli Cassrole

By á-2710

This is a great tasting casserole. My family ate the entire dish in one night! I made it a second time with a Mexican twist to it & it was even better!! I used pepper jack cheese and mixed some jalapeno juice & 1/4 cup of sliced jalapenos into the chicken mixture. WOW it was great!!

Ingredients

• 4 boneless skinless breasts
• 1 medium head of broccoli cut into florets
• 2 cups white rice (Minute rice)
• 1 (10 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 20 ounces Cheddar, grated
• 1 can sliced olives (optional)
• Cooking Spray
• Salt & pepper

Details

Servings 10
Preparation time 75mins
Cooking time 120mins

Preparation

Step 1

Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer & cook the chicken until tender, about 45 minutes. Drain the chicken, cool then shred it & put aside.

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.

Meanwhile, bring a medium pot of water to a boil. Add the broccoli florets, & boil until crisp-tender, 2 to 3 minutes no more. Take them out & place on a plate with paper towels to drain & cool

Cook 2 cups of rice & let it cool. I use minute rice & it tastes great

Spread the rice first in an even layer in the baking dish. Make a second layer with the broccoli.

In a large bowl, mix the chicken soup, sour cream, mayonnaise, shredded chicken, half the Cheddar cheese (10 oz) and some salt and pepper. Pour the mixture over the broccoli and spread evenly.

Top the casserole with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

Optional - Top with sliced olives or chives if you wish