Monday, January 17, 2011

Monday = Food Day!

Happy Monday everyone! You know what Monday means over here at "A Blue-Eyed Life"... Food day baby :) Today I decided to share a recipe with you guys that is one of our faves. Chicken Broccoli Casserole, straight out of the cookbook "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood. "The country singer?" you ask.... Yes. Her. Good singer, GREAT cook! I am always looking for recipes that produce leftovers for lunch, and this is one does that wonderfully. So, try it out and let me know what you think. Hope you enjoy it as much as we do :)

MANDY

CHICKEN BROCCOLI CASSEROLE



2 cups cooked rice (I dont measure the cooked rice, I just cook 1 1/2 cups of dry rice, and use it all)
3 cups cooked chopped broccoli
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1 10-oz can condensed cream of chicken soup
10 oz Cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts, cooked and shredded (I just buy a whole rotisserie chicken, and shred and use that)

Preheat oven to 350 degrees. Grease 13x9 baking dish with butter or non-stick cooking spray.

Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli.

In a large bowl, mix the sour cream, mayonnaise, lemon juice, condensed soup, half of the grated cheese, and the salt, pepper, and chicken. Pour this mixture over the broccoli and top with remaining grated cheese. Bake for 40 minutes.

Let stand for 5 minutes before serving.

3 comments:

  1. Mmm, sounds like one my college son will LOVE! Thanks for sharing! And yeah, had no idea Trisha Yearwood was a cook, too...learn something new every day :)

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