Chicken Kathleen

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

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

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.

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.

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