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    This dish will quickly become a family favorite!


    • Non-stick cooking spray or butter, for the baking dish
    • 4 boneless, skinless chicken breasts
    • Kosher salt
    • freshly ground black pepper, to taste
    • 1 medium head broccoli, cut into small florets
    • 2 cups cooked white rice
    • 1 (10 oz) can condensed cream of chicken soup
    • 1 cup sour cream
    • 1/2 cup mayonnaise
    • 1 tbsp lemon juice
    • 10 oz shredded Cheddar cheese (about 2 1/2 cups)


    1. Preheat the oven to 350 degrees.
    2. Grease a 9-by-13-by-2-inch baking dish with non-stick cooking spray or butter.
    3. Place chicken in large pot with water to cover. Add some salt, bring to a boil, then reduce heat to low simmer and cook chicken until tender, about 45 minutes.
    4. Drain chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
    5. Meanwhile, bring medium pot of generously salted water to boil. Add broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
    6. Spread rice in an even layer in the baking dish. Make a second layer with the broccoli.
    7. In large bowl, mix chicken soup, sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour mixture over broccoli and top with remaining Cheddar.
    8. Bake for 40 minutes; let stand for 5 minutes before serving.