This recipe has received some wonderful reviews and comments over at Food Network:
I made this about a month ago and it was devoured in less than 2 days, with no complaints. I’m making it again tonight, but doubling the recipe. Hope it lasts more than 3 days :). Also, I did not change anything, just followed the recipe.
Family like this. Easy to make. Great for busy moms. Could be made ahead and then baked when ready to serve. I made according to recipe except for a few changes. I boiled chicken breast and added chicken granules for added flavor. Reserved broth to cook rice in. I mixed all ingredients together instead of layering. Used a bag of frozen broccoli florets. Also added garlic and onion powder, and a little Greek seasoning. Turned out nice and creamy. Will be making again.
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)
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray.
Place the chicken in a large pot with water to cover. Add salt, bring to a boil, then reduce the heat to a low simmer. Cook until tender, approximately 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 another 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 into the baking dish and top with the remaining Cheddar. Bake for 40 minutes; let stand for a few minutes before serving.
Quick Tip: You can also use leftover chicken!
Thanks to Food Network and Trisha Yearwood for this tasty meal the family will love!