Oven-baked chicken and rice casserole

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium head of broccoli, cut into small florets
• 2 cups of boiled white rice
• 1 can (280 g) of canned cream of chicken soup
• 1 cup sour cream
• 0.5 cup mayonnaise
• 1 tbsp lemon juice
• 280 g cheddar, grated (about 2.5 cups)

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray or grease with butter.
2. Place the chicken in a large pot with enough water to cover. Add a pinch of salt, bring to a boil, then reduce the heat and simmer until the chicken is cooked through, about 45 minutes. Drain, cover, and refrigerate until completely cooled, or for up to 24 hours. Shred the chicken breast.
3. Meanwhile, bring a medium saucepan of salted water to a boil. Add the broccoli florets and cook until slightly tender, 2-3 minutes.
4. Spread the cooked rice in an even layer in a baking dish. Add the broccoli as the next layer. In a large bowl, combine the chicken soup, sour cream, mayonnaise, lemon juice, shredded chicken, half the cheddar, and a pinch of salt and black pepper. Spoon the mixture over the broccoli and sprinkle with the remaining cheddar. Bake for 40 minutes; let rest for 5 minutes and serve.