Chicken-Broccoli Casserole

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.

Serves 10.

Nutritional information (per serving): CAL 374, Fat 25g, sat fat 10.5g, sodium 615mg, carbs 14g, calcium 253mg, chol 77mg, protein 23g, fiber 1g.

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