I made this for dinner tonight. It's a usual (at least once a month), however, tonight I used Tillamook White Cheddar (instead of what I usually use--Tillamook Medium Cheddar). This is a little embarrassing, but the entire (well almost entire) casserole dish was gone by the end of dinner. I will admit, it was that good. Wether you use extra sharp white cheddar or medium cheddar, it's delicious.
2 - 3 large chicken breasts, cooked and shredded
2 cups cooked white rice
4 - 5 cups steamed broccoli
2 (10 oz) cans cream of chicken soup
1 cup sour cream
3 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon curry powder
Kosher salt & fresh ground pepper
1 - 2 cups grated medium cheddar cheese (or white cheddar!)
Spread rice evenly on bottom of 9" x 13" dish. Add shredded chicken evenly over rice. Season lightly with salt and pepper. Evenly top with steamed broccoli.
In a medium bowl, combine soup, sour cream, lemon juice, salt, and curry powder. Mix well. Spread sauce over broccoli and top with shredded cheese. Bake for 30 - 40 minutes (until cheese is golden and bubbly) @ 350 degrees.
Let dish sit for a few minutes before serving. (Very hot!)
