This casserole is hearty and contains everything you could want on the table in one dish. It’s a favorite of our whole family. It makes ten servings, but my husband likes it cold for breakfast the next day, so in my house you’d better take your serving at dinner the night before, ’cause that’s all you’re gonna get!

　　

Ingredients

serves 10

　　2 cups cooked rice

　　3 cups cooked chopped broccoli

　　1 cup sour cream

　　1/2 cup mayonnaise

　　1 tablespoon lemon juice

　　1 10-ounce can condensed cream of chicken soup

　　10 ounces Cheddar cheese, grated

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　4 chicken breasts, cooked and shredded (see page 61)

　　

Step 1

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish with butter or nonstick cooking spray.

　　

Step 2

Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli.

　　

Step 3

In a large bowl, mix the sour cream, mayonnaise, lemon juice, condensed soup, half of the grated cheese, and the salt, pepper, and chicken. Pour this mixture over the broccoli and top with the remaining grated cheese. Bake for 40 minutes.

　　

Step 4

Let stand for 5 minutes before serving.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.