The whole time I was making it, Xavier kept saying he doesn't like it. I kept telling him he has never tried it. Then for dinner he ate 3 servings. I think he liked it. :) And Brielle and Quinton just snarfed down another portion of it this morning before lunchtime. Bo came home and ate a few servings. It's safe to say it was a hit at our house.
INGREDIENTS
4 boneless skinless chicken breasts (I used 2 Costco ones and it worked great. Maybe next time I'll try 3?)
Kosher salt and fresh ground black pepper
1 medium head broccoli, cut into small florets
2 C cooked white rice
one 10-oz can condensed cream of chicken soup
1 C sour cream
1/2 C Mayo
1 Tbsp. Lemon juice
10 oz Cheddar cheese, grated (about 2 1/2 C)
INSTRUCTIONS
Place chicken in a large pot with water to cover. Add some salt (I added some montreal chicken seasoning too), bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken and shred.
Preheat over to 350 degrees F. Grease a 9x13 baking dish with cooking spray or butter.
Start cooking rice.
Bring a medium pot of generously salted water to a boil. Add the broccoli florets and boil until crisp and tender - 2-3 minutes.
Spread the rice in an even layer in the bottom of the baking dish. Make a second layer with the broccoli. IN a large bowl, mix the chicken soup, the sour cream, mayo, lemon juice, 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 mins. Let stand 5 minutes before serving.
Enjoy!
Thanks to the original recipe you can find HERE.
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