Chicken Kathleen recipe

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Ingredients

1 (10 ounce) package yellow rice, cooked
2 skinless boneless chicken breast halves, cooked and cubed
1 (10 ounce) package chopped frozen broccoli, thawed
2 (10.75 ounce) cans condensed cream of chicken soup
¾ cup milk
1 (8 ounce) package Cheddar cheese, shredded
½ cup butter
2 cups dried bread crumbs, seasoned

Nutrition Info

779.8 calories
carbohydrate: 74.3 g
cholesterol: 118.3 mg
fat: 39.4 g
fiber: 4.2 g
protein: 33.1 g
saturatedFat: 20.9 g
servingSize: -
sodium: 2488.7 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Spread rice evenly over the bottom of a lightly greased 9x13 inch baking dish. Sprinkle cubed chicken evenly over rice, then sprinkle the broccoli over the chicken. Mix soup and milk together, and pour mixture evenly over chicken/broccoli mixture. Sprinkle cheese evenly over the soup.

  3. Melt butter or margarine in a small saucepan or skillet over low heat, add bread crumbs and mix completely together. Spoon mixture evenly over cheese layer in baking dish and cover with aluminum foil.

  4. Bake at 375 degrees F (190 degrees C) for 1 hour.

Recipe Yield

6 servings

Recipe Note

This is my family's favorite dish. My husband loves it so much he named it after me! I like it because the whole meal is served in one dish for an easy clean up.

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