Julie Nixon's Chicken Bake

Preheat oven to 350°F. Arrange broccoli spears in a single layer on the bottom of a greased 9x13-inch baking dish.

Place the chicken breasts on top of the broccoli, distributing them evenly across the dish.

Combine cream of chicken soup, mayonnaise, lemon juice, and sharp Cracker Barrel cheese in a small bowl, whisking until smooth and well blended.

Pour the soup mixture evenly over the chicken and broccoli, ensuring both are well coated.

Sprinkle buttered bread crumbs over the top of the casserole in an even layer.

Bake uncovered for 30-35 minutes until the chicken is cooked through (internal temperature 165°F) and the topping is golden brown.

Prepare wild rice according to package directions while the casserole bakes.

Remove the baking dish from the oven and let rest for 3-5 minutes before serving.

Divide the cooked wild rice among serving plates and top with a portion of the chicken and broccoli bake.