CHICKEN: Preheat oven to 350 degrees. Place raw chicken breasts in 9x13 glass dish. Drizzle with EVOO and season with garlic powder, salt, pepper. Bake chicken at 350 degrees for 30 minutes (or until internal temperature reaches 165 degrees F and juices run clear when slit with a knife). Shred, using two forks, while hot.
RICE: Prepare long grain brown rice according to package directions.
BROCCOLI and CHEESE: Steam for 5 minutes. Meanwhile, grate cheese.
SAUCE: combine soup, mayo, and (squeezed) lemon juice in bowl. Mix well.
ASSEMBLE CASSEROLE: In large 9x13 in. baking dish, layer rice, chicken, broccoli, and sauce. Mix in sauce a little bit to moisten the rice. Top with cheese and breadcrumbs. Garnish with paprika.
Bake at 350 degrees for 30 minutes until warmed through and cheese is melted. Serve and enjoy!
I usually serve this with a fresh fruit salad. This makes a nice, one-dish meal and also freezes well. Often I prepare it in two 8x8 in. baking dishes. I cook one and freeze one for a later date! For a larger family, double this recipe. Make one to eat now and a second to freeze and enjoy later. Can also substitute canned or smoked salmon for the chicken. If you make your own chicken stocked based white sauce, you can choose your own flour and make *gluten free.