Chef’s Note

“There’s something comforting about a good casserole. And this chicken, broccoli and rice casserole hits the spot.It’s creamy, cheesy and savory with chicken and broccoli in every bite. A clear choice for a healthy, nutritional, tasty dish that will be a family favorite for years to come.”








  • 4 boneless skinless chicken breasts
  • kosher salt & freshly ground black pepper
  • 1 mediumhead broccoli, cut into small florets
  • 2 cupscooked white rice
  • 1 (10ounce) can condensed cream of chicken soup
  • 1 cupsour cream
  • 12 cupmayonnaise
  • 1 tablespoonlemon juice
  • 1 (10ounce) package cheddar cheese, grated (about 2-1/2 cups)
  • Directions

  • 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 and cook the chicken until tender, about 45 minutes.
  • Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
  • Preheat the oven to 350 degrees.
  • Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
  • Heat a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
  • Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli.
  • In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar.
  • Bake for 40 minutes; let stand for 5 minutes before serving.
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