Trish Yearwood's Chicken Broccoli Cheddar Casserole

• Meat

  • 2 Chicken breasts, boneless skinless cooked and cubed

• Produce

  • 4 cups Broccoli, cooked
  • 1 tbsp Onion
  • 3 tbsp Parsley, fresh

• Canned Goods

  • 1 10-ounce can Cream of chicken soup

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 cup Mayonnaise
  • 1 tsp Worchestershire sauce

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 4 cups Cheddar cheese
  • 1 cup Sour cream

Found on wiveswithknives.net

Description

Ingredients

• 3 - 4 cups cooked rice
• 2-3 boneless, skinless chicken breasts, cooked and cubed
• 4 cups cooked broccoli cut into medium size pieces
• 1 cup sour cream
• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 1 10-ounce can cream of chicken soup
• 1 tablespoon minced onion (my addition)
• 1 teaspoon Worchestershire Sauce (my addition)
• 3 tablespoons fresh parsley, minced (my addition)
• 4 cups cheddar cheese, grated (half mixed into the sauce, half sprinkled on top)
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

• Preheat oven to 350 degrees.
• Spray a 9 x 13-inch casserole with cooking spray. Layer cooked rice, broccoli and chicken in the pan.
• Combine sour cream, mayonnaise, lemon juice and chicken soup. Add 2 cups of the grated cheese and mix well. Pour over the rice mixture. Top with the remaining grated cheese.
• Bake for 35-40 minutes until bubbly and browned.