The East Community Guide - Gainesville, FL The East July 2017 | Page 12

Chicken Broccoli
Casserole
Ingredients
Nonstick cooking spray
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)
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch
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
for 5 minutes before serving.
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