Recipe by Rho
"My mother-in-law made this, and I loved it! Was a favorite to take to gatherings."
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1 2/3 cups
1 1/2 cups
diced cooked chicken
1 (4 ounce) can
sliced mushrooms, drained
chopped green bell pepper
1 (2 ounce) jar
Thank you for a fast, easy, delicious recipe! Made exactly as written and everyone loved it. Great way to use up leftover chicken.
This was okay, but it was a little bland and the rice turned out more mushy than my family likes.
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!
Pretty good! Didn't alter the recipe much, except for adding sauteed onion instead of bell pepper, but overall great dish.
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!
I'm am pretty sure I will make this again
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Club Chicken Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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