• Lees Market
  • 796 Main Rd PO Box 4120, Westport, MA 02790
  • Phone: (508) 636-3348 Fax: (508) 636-3114
  • Prep Time


    Cook Time


    Total Time





    This dish will quickly become a family favorite!


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


    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.