Chicken Kathleen

Chicken Kathleen


"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."


1 h 25 m {{adjustedServings}} servings 780 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 780 kcal
  • 39%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 74.3g
  • 24%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 2489 mg
  • 100%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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Your rating



  1. 55 Ratings


Overall we really enjoyed this recipe. I did season the chichen when I was cooking it and added melted garlic butter to the broccoli before essembling the casserole. Also, I will use less bread...

We have really enjoyed this recipe. My husband is a picky eater, so that says a lot. I used white rice as the only yellow rice I could find had spices in it which my taste buds tend to be sensit...

Good taste. Could be easier in preparation by mixing everything except the bread crumbs and butter together and putting it in the pan. Sprinkle bread crumbs on top and dot with pieces of butter....