Club Chicken Casserole Recipe - Allrecipes.com
Club Chicken Casserole Recipe
  • READY IN 50 mins

Club Chicken Casserole

Recipe by  

"My mother-in-law made this, and I loved it! Was a favorite to take to gatherings."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
  2. Spread the rice into the bottom of the prepared casserole dish.
  3. Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
  4. Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2013

Thank you for a fast, easy, delicious recipe! Made exactly as written and everyone loved it. Great way to use up leftover chicken.

 
Most Helpful Critical Review
Oct 05, 2014

This was okay, but it was a little bland and the rice turned out more mushy than my family likes.

 

11 Ratings

Jun 24, 2013

Excellent recipe

 
Jan 29, 2015

Changes I made: added chopped onion, chopped celery, and 1 cup slivered almonds to the green pepper & pimientos. (I don't care for mushrooms). Added cracked black pepper to the half & half/chicken stock mixture in addition to the Rosemary and salt. Also, it took way longer than 5 minutes to thicken the sauce - more like 12-15 minutes. Finally, I added 2 cups shredded cheddar to the whole thing before stirring and baking. Delicious!

 
Oct 01, 2014

Pretty good! Didn't alter the recipe much, except for adding sauteed onion instead of bell pepper, but overall great dish.

 
Apr 04, 2014

This was a nice change from the mundane recipes in my head. I deviated from the recipe a bit. I sautéed the vegetables and spices with the chicken I also added minced onion and garlic with the chicken. Further, I added a can of corn and tossed in shredded asiago cheese after all the ingredients are tossed together. Hint: my kids won't eat things that have mushrooms or peppers so I conveniently put them in my mini chopper and mince them so they don't know it's there. Remarkably, they loved this recipe!

 
Feb 11, 2015

I'm am pretty sure I will make this again

 
Dec 18, 2014

My 5 children ages 5-16 loved it (and one hard to please hubby too)! I am grateful for a recipe that does not contain mystery ingredient cream of soups! I added sauteed onion to the mixture, but didn't alter the recipe outside of that addition. Definitely a keeper.

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 617 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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