7/16/2011 Basket - Chicken Broccoli Casserole

This is my guest recipe. My go-to for whenever we have guests over. It's from an old Lion House cookbook, and I've given the recipe out a dozen time. Even my mother-in-law, who doesn't cook (my husband started making his own frozen burritos/quesadillas/ramen at age 9), asked for this recipe and actually cooked it for her guests. Yum!

Chicken Broccoli Casserole
Uses: Broccoli

2 chicken breast halves
4 cups cooked broccoli
1 can (10.5 oz.) cream of chicken soup
1/2 cup milk
1/2 cup mayonnaise
1 cup grated cheddar cheese
1 tsp lemon juice
1/2 cup buttered crumbs
Rice (4 cups cooked)

Simmer chicken breast in water just to cover for about 30 minutes, or until tender. In the mean time, cook broccoli according to package directions. When chicken is tender, remove from broth and cool enough to handle. Make a sauce by combining soup, milk, and mayonnaise, and stir until smooth. Add cheese and lemon juice.

In a 9x9x2 pan, arrange broccoli on the bottom of the pan. Break chicken into chunks and lay over
broccoli. Pour sauce over chicken and broccoli to cover chicken pieces completely. Cover pan with foil and bake at 350 for 30 minutes (after 20 minutes, remove the foil and sprinkle the buttered crumbs on top, let finish cooking uncovered). Serve on top of rice.