Wednesday, May 21, 2008
Chicken Broccoli Casserole
I found this recipe in a Woman's Magazine, it is in the Cookbook by Tricia Yearwood. It is delicious, and the touch of lemon really adds a great flavor. I made a few changes to the recipe, mostly in the assembly, and will make a few more next time, which I will add at the bottom. This is a keeper according to my husband! By the way it makes at least 8 servings!
2 cups cooked rice
3 cups broccoli (recipe says cooked, I left mine raw and it was perfect)
6 cups boneless, skinless chicken breasts, (I baked my breasts then cut into cubes)
1 can, 10 oz condensed cream of chicken soup (I used the low fat one)
3 cups shredded cheddar
1 cup sour cream (I used fat free)
1/2 cup mayonnaise (I used the low fat version)
1 tsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
Heat oven to 350 degrees
Lightly coat a 9X13 baking dish with cooking spray
Spread the rice evenly in the bottom of the dish
Add the Broccoli on top of the rice, spread evenly
I added the cubed chicken next
*In a large bowl mix the soup, 2/3 of the cheese, sour cream, mayonnaise, juice, salt and pepper. I also added 3/4 soup can of water to thin it out enough to pour
*Pour the mixture on evenly, spreading to the edge, top with the remaining cheese and bake for 40 minutes until golden and bubbly. Let rest at least 5 minutes then serve.
**Next time I serve this I will add diced water chestnuts for crunch and perhaps some crushed potato chips on top for additional texture. I will also double the broccoli**
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