Recipe Time: Easy Chicken/Broc Casserole

Any of ya'll country music fans? Food fans? Food Network fans? ok well if you answered yes to at least the first two you'll have a good idea of where I'm going with this one. Trisha Yearwood has a cooking show on Food Network called Trisha's Southern Kitchen. I wanted something easy and quick to fix for dinner this week that would also produce some good left-overs (aka excuse to not cook the next night) and her chicken broccoli rice casserole hit the spot! See below for the recipe and pin it for your next easy dinner at home night!

Trisha's Southern Kitchen: Chicken Broccoli Rice Casserole

You will need:

Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, 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 minutes; let stand for 5 minutes before serving.