Chicken Lemon Casserole

Ingredients

2 frozen chopped spinach bricks(thawed and squeezed to remove all excess moisture)
OR (you can do both if you want but either is fine)
1 Large pkg frozen chopped broccoli (thawed)
1 Package boneless skinless chicken (typically thighs)
Mushrooms (optional but, come on, mushrooms)
One can Cream of Chicken soup
1 cup mayonnaise
1 cup sour cream
Juice from 1 lemon
1 plus 1/2 cup shredded parmigiana
1/2 cup breadcrumbs
salt and pepper to taste
Rice

Directions

Make a pot of rice to serve with the casserole

While the rice is cooking, preheat oven to 350

Boil the chicken until JUST cooked.

Season water with herbs and salt to give it a boost and save the broth for use later.

Let cooked chicken cool and then cut or shred into 1/2 inch chunks (just don’t make them so big you need a knife to eat)

If you choose to use mushrooms lightly sauté with butter and salt, set aside In a small bowl mix together breadcrumbs and 1/2 cup parmigiana, set aside In a separate bowl mix together the soup, mayonnaise, sour cream, lemon juice and remaining parmigiana. Season with salt and pepper. Place dry, thawed spinach and or broccoli in a 13×9 baking dish. Add chicken and then pour the soup mixture on top. Give the dish a gentle stir to make sure everything is evenly distributed. Sprinkle breadcrumb mixture on top to create a crust. Bake for 30 minutes. Turn on the broiler and move the casserole to the top rack just long enough to to brown the breadcrumb mixture.

Serve over rice.