Chicken-Broccoli CasserolePosted: June 28, 2008
In an effort to get rid of a bunch of magazines, I’m going to type out the recipes that I wanted out of each of them. My husband will be so happy when I’m finished! I have a bit of a magazine “problem”.
From Ladies’ Home Journal – May 2008
Chicken-Broccoli Casserole (Trisha Yearwood)
Vegetable cooking spray, for dish
2 cups cooked rice
3 cups chopped cooked broccoli
6 cups shredded, cooked, skinless, boneless chicken breasts (1 1/4 lbs.)
1 can condensed cream of chicken soup
3 cups (10 oz) shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 Tbsp fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
Heat oven to 350 degrees. Lightly coat a 13×9 inch baking dish with cooking spray. Evenly spread out rice in dish. Cover with broccoli.
In a large bowl, combine chicken, soup, 1 1/2 cups cheese, the sour cream, mayonnaise, juice, salt and pepper. Pour over broccoli and top with remaining 1 1/2 cups cheese. Bake until golden and bubbly, about 40 minutes.
Nutritional information (per serving): CAL 374, Fat 25g, sat fat 10.5g, sodium 615mg, carbs 14g, calcium 253mg, chol 77mg, protein 23g, fiber 1g.