2 cups cooked long-grain rice
2 (10 ounce) packages frozen broccoli florets,
thawed and drained
3 cups cubed cooked chicken
2 (10.5 ounce) cans cream of chicken soup
1 cups mayonnaise
1 teaspoons lemon juice
1/2 cup shredded sharp Cheddar cheese
1/2 cup soft bread crumbs
1 tablespoons butter, melted
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with cooking spray.
Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and cheese in a bowl; pour over chicken. Mix bread crumbs and melted butter in a small bowl; sprinkle over casserole.
Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.