Chicken and broccoli casserole

Ingredients:
2 cups cooked rice
3 cups broccoli ( I left mine raw and it was perfect)
6 cups boneless, skinless cheicken breasts
1 can, 10 oz. condensed cream of chicken soup
3 cups shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp kosher salt
1/4 tsp ground pepper

Method:
Heat oven to 350 degrees
Lighly coat a 9x13 baking dish with cooking spray
spread the rice evenly in the bottom of the dish
Add the Broccoli on top of the rice, spread evenly
Add cubed chicken next
In a large bowl mix the soup, 2/3 of the cheese, sour cream, mayonnaise, juice, salt and pepper. I also added 3/4 soup can of water to thin it out enough to pour
Pour the mixture on evely, spreading to the edge, top with the remaining cheese and bake for 40 minutes util golden and bubbly. Let rest at least 5 minutes then serve.

I added diced water chestnuts for crunch, but my husband did not like that...thought it added to much of an asian twist. However, we did add some crushed potatoe chips on the top for some crunch and that worked well. (Add these just before serving)