°Non-stick cook spray or butter, for baking dish
°4 boneless-skinless-chicken-breast
°Salt also ground pepper black
°1 medium broccoli, cut into small florets
°2 cups cooked white rice
°One 10 ounce can of condensed cream of chicken
°1 cup sour cream
°1/2 cup mayonnaise
°1 tablespoon lemon juice
°10 ounces Cheddar cheese, grated (about 2 1/2 c)


Preheat oven 350 degrees F. Grease a 9 x 13 x 2 inch baking dish with nonstick cooking spray or butter.
Placing chicken in  saucepan with water to covering Add a little salt, bring to a boil, then reduce the heat to low and cook the chicken until tender, about 45 minutes. Drain chicken, cover and refrigerate until chilled, or up to 24 hours..
Meanwhile, bring a medium pot of generously salted water to a boil. Add broccoli florets and boil until tender, 2 to 3 min.
Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, combine the chicken soup, sour cream, mayonnaise, lemon juice, shredded chicken, half the cheddar and a little salt and pepper. Pour mixture over broccoli and top with remaining cheddar. Bake for 40 minutes; let stand 5 minutes before serving

Enjoy !