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Chicken Broccoli Bake

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Equipment

  • 1 9x 13 baking pan, sprayed with cooking spray

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt
  • Black Pepper
  • 1 medium head broccoli cut into small florets or 1 bag of frozen broccoli (500g)
  • 2 cups cooked barley or rice
  • 1 10- ounce can condensed cream of chicken soup
  • 1 can of sliced mushrooms drained
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 10 ounces Cheddar grated (about 2 1/2 cups) - Divide this in half

Instructions
 

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