Chicken Kathleen

Name: Chicken Kathleen
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; 3/4 cup milk; 1 (8 ounce) package Cheddar cheese, shredded; 1/2 cup butter; 2 cups dried bread crumbs, seasoned

8 ingredients

4 steps

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
3/4 cup milk
1 (8 ounce) package Cheddar cheese, shredded
1/2 cup butter
2 cups dried bread crumbs, seasoned

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.