Broccoli Chicken Rice casserole

Name: Broccoli Chicken Rice casserole
Cuisine: American
Ingredients: 4 boneless chicken breasts; Salt & Pepper; 3 stems of broccoli (cut into small florets); 2 cups rice (cooked); 1 (10 oz) can condensed cream of chicken soup; 1 Cup Sour cream; 1/2 Cup mayo; 1 tbs lemon juice; Pinch onion salt; Pinch garlic powder; 1 tbs white sugar; 2 1/2 cups shredded cheddar cheese; 1/2 Cup chicken broth; 1/2 Cup corn flake crumbs

plumberbyday @dayplumber

Broccoli Chicken Rice casserole

plumberbyday @dayplumber

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4boneless chicken breasts
Salt & Pepper
3stems of broccoli (cut into small florets)
2 cupsrice (cooked)
1 (10 oz)can condensed cream of chicken soup
1 CupSour cream
1/2 Cupmayo
1 tbslemon juice
Pinchonion salt
Pinchgarlic powder
1 tbswhite sugar
2 1/2 cupsshredded cheddar cheese
1/2 Cupchicken broth
1/2 Cupcorn flake crumbs

Cooking Instructions

1

Preheat oven to 350 degrees. Grease 9 x 13 baking dish
2

Put the chicken in a large pan and cover with water. Add salt and bring to boil. Reduce heat to a simmer and cook for approx 45 minutes or until tender. Drain, chop/dice/shred and set aside. If using later, place in fridge until needed.
3

Bring a medium pot of water to boil (use chicken water) with a little salt. Add broccoli and boil for 3-5 minutes until tender.
4

Take the cooked rice and spread in bottom of baking dish. Add a little bit of chicken broth to keep rice moist as it bakes.
5

Spread the broccoli in a layer over the rice.
6

In a large pan - mix chicken soup, sour cream, mayo, lemon juice, chicken, 2/3 of the cheese, salt, pepper, garlic & onion powder, and sugar. Stir/mix well. Spread on top of broccoli. Sprinkle remaining cheese on top. Bake for 40 minutes. With 5 minutes remaining, sprinkle the corn flake crumbs on top.