The East Community Guide - Gainesville, FL October 2018 | Page 11

Chicken Broccoli Casserole
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 Ingredients
 Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)
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Directions
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with
nonstick cooking spray or butter.
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.
Meanwhile, bring 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, and 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
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for 5 minutes before serving.