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1
Place the chicken breasts and bay leaves in a large stock pot.
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2
Fill the pot with water until the chicken is barely covered.
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3
Cover, and boil for one hour.
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4
While chicken is cooking, prepare the rice according to package directions.
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5
(Mine calls for bringing 2 1/2 cups of water to a boil, add 1 cup of whole grain brown rice, cover, reduce heat to low, and simmer for 45-50 minutes.)
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6
In a large mixing bowl, combine the soup, mayo, yogurt, ONE cup of the grated cheddar cheese, Parmesan cheese, curry powder, lemon juice, salt and pepper.
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7
When the chicken has 15 minutes of cook time remaining, add the broccoli to the stock pot on top of the chicken so it can steam.
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8
After chicken has boiled for one hour, remove the broccoli and bay leaves and drain the chicken, reserving one cup of broth.
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9
Remove the skin and bones from the chicken and discard.
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10
Using two forks, shred the chicken and add to the mixing bowl along with the cup of reserved broth.
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11
Cut the broccoli into bite size pieces and add to the mixing bowl.
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12
Mix well and pour into a 9x13 baking dish.
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13
Sprinkle with the remaining cup of cheddar cheese.
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14
Cover and bake in a preheated 400 degree oven for 20 minutes.
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15
Remove cover and bake for an additional 10 minutes.
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16
Serve over the brown rice.
