Chicken and Broccoli Casserole

Great cheesy chicken and broccoli casserole, a favorite of my family. From the Davidson United Methodist Chuch cookbook. I usually put closer to 12 ounces of cheese (you can't have too much cheese if you ask me).

• Ready In: 55 mins
• Serves: 4-5

Ingredients

• 4  boneless skinless chicken breasts
• 1 (10 1/2ounce) can  cream of chicken soup
• 1 (8 ounce) carton sour cream
• 1⁄4 cup margarine or 1⁄4 cup butter
• 2 (10 ounce) packages  frozen broccoli spears
• 8  ounces  grated cheddar cheese
•  salt and pepper
• 3  tablespoons  vegetable oil

Directions

1. Cook broccoli as directed.
2. Cube chicken into small bite-sized pieces while broccoli is cooking.
3. Fry chicken in vegetable oil in skillet until done and slightly browned.
4. Grease a 9x13 casserole dish with margarine or butter (reserve remaining margarine/butter).
5. Line casserole dish with drained broccoli (alternate direction of each broccoli spear).
6. Dot broccoli with reserved margarine/butter.
7. Salt and pepper broccoli to taste.
8. Place cubed chicken over the broccoli.
9. Mix sour cream and soup in a small bowl.
10. Cover chicken and broccoli with sour cream and soup mixture.
11. Top with shredded cheddar cheese.
12. Bake in preheated 350°F oven until bubbly (approximately 30 minutes).