This weekend it snowed in Utah inspiring me to make some warm comfort food. This recipe came from my new favorite cookbook by Trisha Yearwood...it's supposed to serve 10, but by Sunday night Nate and I had polished off the whole dish:)
2 Cups Cooked Rice
3 Cups Cooked Chopped Broccoli
1 Cup Sour Cream
1/2 Cup Mayonnaise
1 Tbs Lemon Juice
1 Can Cream of Chicken Soup
10 oz. Shredded Cheddar Cheese
1/2 tsp. Salt
1/2 tsp. Pepper
4 Chicken Breasts, cooked and shredded
Preheat oven to 350. Grease a 9 x 13 pan.
Spread rice on bottom of pan. Top with broccoli.
Mix 1/2 of the cheese, mayonnaise, sour cream, soup, lemon juice, salt and pepper and shredded chicken.
Pour over the broccoli.
Top with remaining 1/2 of cheese.
Bake for 40 minutes.
Let stand a few minutes before serving.
1 comment:
I love chicken broccoli casserole. I made this, mostly following the recipe. I didn't really measure anything and I stirred it all up rather than layering (I had a rice issue). I like the addition of sour cream. Yummy!
Post a Comment