Hey friends! Before I get to today's recipe, I wanted to let you know that I've written a guest post over at Sage the Blog today while Cassie is out of town for her bachelorette party. I'm talking about God in Marriage...fun stuff...she gets married at the end of the month! Hop on over there and check it out! Read more about Cassie too...she's such an amazing woman!
My mom gave me permission to share the recipe and I'm excited because it's very special to me! It reminds me of spending time with my mom and how much I love her.
The recipe usually makes about 8 servings so we half the recipe. It think it's great heated up later as well so leftovers are always okay!
4 large chicken breasts (cooked and either cut into cubes or shredded - I usually cook it in a slow cooker)
1 cup raw white rice, cooked (love my rice cooker for this part)
2 - 10oz packages of frozen cut broccoli (you can also use spinach here)
2 cans cream of chicken soup
1/2 cup mayo
1 tsp lemon juice
2 cups grated sharp cheddar cheese, divided
Salt & Pepper
Cook broccoli and drain.
In a large mixing bowl, mix cream of chicken soup, mayo, lemon juice and cheese (1 1/2 cups).
Gently stir in broccoli, chicken and rice.
Add salt and pepper to desired taste.
Pour into greased 9x13 baking dish. (May store in fridge overnight if needed)
Sprinkle other 1/2 cup of cheese on top of the casserole.
Bake covered at 350 degrees until bubbly and lightly browned; approximately 30 to 45 minutes. (Mine usually takes about 40 minutes)
Easy and delicious! Enjoy!