Best 7 Chicken Kathleen Recipes

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Chicken Kathleen, a classic American dish, captivates taste buds with its savory, creamy, and slightly sweet flavor profile. This delectable dish features tender pieces of chicken enveloped in a rich, velvety sauce, typically made with cream of mushroom soup, sour cream, and Parmesan cheese. Often served with rice, pasta, or vegetables, Chicken Kathleen boasts a versatility that makes it a popular choice for home cooks and restaurant-goers alike. Discover the culinary secrets behind this beloved dish as we present a collection of recipes that showcase the diverse culinary interpretations of Chicken Kathleen.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BURGERS



Chicken Burgers image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 8

1 pound ground white meat chicken
2 cups coarse to fine fresh bread crumbs, divided (not canned)
1/2 cup low-fat milk
3 tablespoons grated sweet onion (or finely, finely minced)
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil

Steps:

  • Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
  • Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
  • Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

Nutrition Facts : Calories 324 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 707 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 23 grams, Sugar 4 grams

SLOW COOKER LEMON GARLIC CHICKEN



Slow Cooker Lemon Garlic Chicken image

Provided by Food Network

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs

Steps:

  • Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.

Nutrition Facts : Calories 284 calorie, Fat 2 grams, SaturatedFat 0.5 grams, Carbohydrate 34 grams, Fiber 3 grams, Protein 33 grams

BAKED CHICKEN MEATBALLS



Baked Chicken Meatballs image

My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup shredded Parmesan cheese
1/2 cup dry bread crumbs
1 large egg, lightly beaten
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper
1 pound ground chicken

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

KATHLEEN'S CHICKEN CURRY



Kathleen's Chicken Curry image

This is a pretty simple chicken curry I made based on having read four or five today and figuring out what I could do with my resources. I thought it was good enough record so I might be able to duplicate the results which we liked a lot.

Provided by KWB5015

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

3 chicken leg quarters, boned and skinned and diced (equivalent of around 1.5 pounds)
2 lemons, juice of
3 tablespoons curry powder, divided
1 tablespoon garam masala, divided
5 garlic cloves, minced
3 tablespoons fresh ginger, peeled and minced
2 green bell peppers, diced large
2 large onions, diced large
1 teaspoon salt
1 cup cream or 1 cup coconut milk
5 tablespoons vegetable oil, divided
1/2 cup fresh parsley, chopped

Steps:

  • Marinate chicken pieces several hours with 2 cloves minced garlic, 1 inch piece minced ginger, juice of 1 lemon, 1 Tbsp curry powder, 1/2 Tbsp garam marsala, 2 Tbsp vegetable oil. Add water, if necessary to make sure the chicken pieces are well coated.
  • Working in batches, brown chicken on high in large saute pan/fry pan. Remove to plate.
  • To the same pan add the onion, bell peppers, remaining ginger, and saute until tender (5 minutes). Adjust the heat to prevent browning (I didn't need to, but my cookware bows a little on the burner).
  • Next add remaining garlic, curry powder, garam marsala, salt and saute another minute or so.
  • Then add the chicken back in and the cream or coconut milk. Turn heat to low and let simmer until chicken is cooked through.
  • Squeeze remaining lemon juice and chopped parsley over chicken just before serving.
  • Notes: I really just eye-balled my spice measurements, so these quantities are 'guestimates'; so please don't be intimidated by the ingredient list indicating divided measures, just do what looks good to you. A sprinkling of raisins or diced apple would be a nice addition. This would work with boneless, skinless chicken breasts, too, but perhaps would be a bit dry.
  • Serving suggestion: With brown rice, plain yogurt and a green salad with tahini-sesame dressing (tahini, cider vinegar, olive oil, garlic, garam marsala, sugar, salt and sesame seeds).

Nutrition Facts : Calories 582.9, Fat 44.9, SaturatedFat 13.9, Cholesterol 143.6, Sodium 717.9, Carbohydrate 23.6, Fiber 6.6, Sugar 5, Protein 27.3

KATHLEEN'S MEXI-ATORE CHICKEN



Kathleen's Mexi-Atore Chicken image

While surfing for a roasted tomato salsa to use some cheap, early season small tomatoes, I wound up developing my findings into the following Mexican Spiced Chicken Cacciatore (hats off to BrynMyrtle whose Turkey Chipotle Cacciatore is what sent me in this direction). Also, it requires a bit of work, so make a lot to have leftovers!!!

Provided by KWB5015

Categories     Chicken

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

10 chicken leg quarters
3 tablespoons oil, for browning if you choose
12 small tomatoes, any type will work
3 medium onions, peeled and cut across the 'equator'
2 fresh jalapenos
1/4 teaspoon granulated garlic
2 teaspoons ground cumin
1 teaspoon dried cilantro or 1/4 cup fresh cilantro, chopped
1 bay leaf
1 teaspoon dried oregano leaves
1 teaspoon ground cinnamon
1 dried chipotle chile, minced
1/2 cup pumpkin seeds, roasted and salted (the interior green part, not the big white ones)
2 tablespoons sesame seeds
1 (15 ounce) can tomato sauce (or 1/2 liter)
2 tablespoons lemon juice (from 1/2 a lemon is sufficient)
1 1/2 teaspoons salt (to taste)

Steps:

  • Place tomatoes, onions and jalapenos on a cookie sheet and broil about 4 inches from the heat source until tomatoes and jalapenos are blistered and blackened (but not rip-roaring 'burnt'). Turn them over, to roast the other side. The onions should take about twice as long as the peppers and tomatoes to blacken, they don't need to be turned (IMHO).
  • Remove vegetables from oven and set aside to cool. Readjust oven to bake at 350°F.
  • In a medium sized bowl mix all ingredients EXCEPT about 3 Tbsp pumpkin seeds and chicken. Dice roasted vegetables as best you can (the tomatoes are especially mushy) and add to the sauce in the bowl. Set aside to let the flavors develop.
  • Prepare chicken by either boiling it in a large container for about 15 minutes (I did this with mine because it was frozen) OR by browning it in oil in a frying pan.
  • Remove chicken and cram into a 9x13 pan. It will be a tight fit, but it will also keep the chicken mostly submerged in the sauce.
  • Taste sauce to adjust seasonings (making it hotter, saltier, whatever).
  • Pour sauce over chicken, adjusting pieces to 'coat'.
  • Place in oven and bake until chicken is tender and beginning to fall off the bones, about 1 to 1 1/2 hours. Check periodically to make sure the dish doesn't brown over much.
  • Remove from oven, sprinkle with reserved pumpkin seeds. Serve with brown rice. To add in those essential vegetables, I chop up fresh spinach and layer it between the rice and the chicken on the plate.
  • To add more veggies, you could include carrots, zucchini, raisin and/or olives in the sauce.

Nutrition Facts : Calories 746.9, Fat 48.1, SaturatedFat 11.7, Cholesterol 231, Sodium 1190.4, Carbohydrate 22.4, Fiber 5.4, Sugar 10.7, Protein 57.2

CHICKEN KATHLEEN



Chicken Kathleen image

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.

Provided by KLUSE

Categories     Cheesy Chicken Breasts

Time 1h25m

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 2488.7 mg, Sugar 5.7 g

CHICKEN KATHLEEN



Chicken Kathleen image

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.

Provided by KLUSE

Categories     Cheesy Chicken Breasts

Time 1h25m

Yield 6

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 2488.7 mg, Sugar 5.7 g

Tips:

  • Use high-quality ingredients: The better the ingredients you use, the better your Chicken Kathleen will taste. Look for free-range, organic chicken breasts and fresh vegetables.
  • Don't overcrowd the pan: When searing the chicken, make sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick.
  • Cook the chicken all the way through: Use a meat thermometer to make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit. This will ensure that the chicken is safe to eat and that it is cooked through.
  • Use a flavorful sauce: The sauce is what really makes Chicken Kathleen special. Be sure to use a flavorful sauce that complements the chicken. The recipe in the article uses a sauce made with white wine, chicken broth, mushrooms, and herbs.
  • Serve with your favorite sides: Chicken Kathleen can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables. Choose sides that you think will complement the chicken and the sauce.

Conclusion:

Chicken Kathleen is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken or to make a quick and easy meal. The combination of flavorful sauce and tender chicken is sure to please everyone at your table. So next time you are looking for a new chicken recipe, be sure to give Chicken Kathleen a try.

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