Chicken Kathleen
1 (10 oz) pkg yellow rice, cooked
2 chicken breasts, cooked and cubed
1 (10 oz) pkg chopped frozen broccoli, thawed
2 cans cream of chicken soup
3/4 cup milk
1 (8 oz) pkg cheddar cheese, shredded
1/2 cup butter
2 cups dried bread crumbs, seasoned
Preheat oven to 375 degrees. Spread rice evenly over the bottom of a lightly greased 13x9-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. Melt butter 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. Bake at 375 degrees for 1 hour.
1 (10 oz) pkg yellow rice, cooked
2 chicken breasts, cooked and cubed
1 (10 oz) pkg chopped frozen broccoli, thawed
2 cans cream of chicken soup
3/4 cup milk
1 (8 oz) pkg cheddar cheese, shredded
1/2 cup butter
2 cups dried bread crumbs, seasoned
Preheat oven to 375 degrees. Spread rice evenly over the bottom of a lightly greased 13x9-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. Melt butter 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. Bake at 375 degrees for 1 hour.
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