This recipe is a staple in my house, because my granddaughter, Caitlyn asks for it all the time!
Ingredients:
3-4 boneless skinless chicken breasts
Butter or non stick cooking spray
Salt and pepper, to taste
1 med head of broccoli, cut into bite size pieces
2 cups of cooked white rice
10 oz can of cream of chicken soup*
1 cup sour cream
1/2 cup of mayonnaise
2 1/2 cups shredded cheddar cheese, divided
1 tablespoon lemon juice*
Directions:
Preheat oven to 350F. In a medium to large saucepan add the chicken breasts. When water boils reduce heat and let simmer for 45 minutes or until chicken is tender. Drain then refrigerate to cool.
While chicken is cooling grease a 9x13 baking dish. Cut broccoli florets into bite size pieces and add them to a generously salted medium size saucepan. Boil for 2-3 minutes, drain and set aside.
Cook the white rice according to the package instructions and how many servings you need. I made 6 servings of rice which covered the bottom of the baking dish nicely. Microwave instructions: in a microwave save dish add 3 cups rice to 3 cups water. Cover with a paper towel and microwave on high for 10 minutes. Fluff with fork.
Now that the chicken has cooled you can shred it then place it in a medium bowl along with the soup, sour cream, mayonnaise, lemon juice and 1/2 the cheddar cheese. Salt and pepper to taste. Mix well.
In the greased baking dish layer the rice then the broccoli then the chicken mixture. Top with the remaining cheddar cheese and bake for 40 minutes. Let stand for 5 minutes before serving. Yum Yum!
*Notes
1. It didn't take me almost 3 hours to prepare and cook. I got the prep work done in and hour and ten minutes and still baked it 40 minutes; total time 1 hour and 50 minutes.
2. I forgot the lemon juice. Oops
3. I didn't have a can of cream of chicken soup, so substituted a can of cream of celery.
4. Everyone liked it. Family of five gave 👍🏼👍🏼👍🏼👍🏼👍🏼! Even my daughter who doesn't like rice.
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