CHICKEN, CAULIFLOWER CASSEROLE

I FOUND THE RECIPE IN "FOOD  NETWORK" POSTED BY TRISHA YEARWOOD. 
I NEEDIT SOMETHING FOR ALL 6 OF US, CHILDREN AND PARENTS, FOR DINER WITH CHICKEN.  
I HAD EVERYTHING I NEED FOR THIS DISH.
I DINT WANT TO USE A SOUP CAN, I MADE MY OWN BÉCHAMEL SAUCE., WHITE SAUCE, VERY EASY AND QUICK.
I HAD FRESH CHICKEN AND I SAUTEE A LITLLE WITH ONIONS. TRISHA SUGEST TO MAKE THIS DISH WITH LEFTOVER CHICKEN AND THIS IS A VERY INTERESTING TO DO!!

FOOD NETWORK, Adapted "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood, 2008

Ingredients

Nonstick cooking spray or butter, for the baking dish

4 boneless, skinless chicken breasts 

Kosher salt and freshly ground black pepper 

1 medium head broccoli, cut into small florets

2 cups cooked white rice 

1 tablespoon lemon juice 

10 ounces Cheddar, grated (about 2 1/2 cups)

MY NOTE: I DIDN'T USE THE NEXT 3 INGREDIENTS FROM RECIPE, BUT I MADE A WHITE (BÉCHAMEL) SAUCE INSTEAD.

   One 10-ounce can condensed cream of chicken soup 

1 cup sour cream 

1/2 cup mayonnaise 

ONE IS WELCOME TO CHOSE.

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

MAKE A WHITE SAUCE: 3 tablespoon butter, 3 tablespoon flour and 3 cups of chicken stock. Add 10 ounces Cheddar, grated.

Steamer over a large saucepan of simmering water, for few minutes cauliflower or broccoli florets.

Sotee the fresh chicken  pieces with onion, 3 minutes. (or use cooked chicken).

Boil rice.

Spray a casserole  9"X13" with oil or butter, put rice at the buttom.

Mix cauliflower, chicken and cheese into white sauce.

Poor over rice and add the remaining 5 oz of grated these, on top.

Bake uncovered for 40 min at 350F. 

 Bonne appetite!!