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

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.

 
Jun 24, 2013

Excellent recipe

 

7 Ratings

Oct 01, 2014

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

 
Sep 24, 2014

Fantastic!!! It didn't have a can of cream of some kind of soup in it! Easily adaptable with what you might have on hand. I didn't have half and half so I used a combination of milk and heavy cream. I also substituted about half a cup of the water with white wine. Mmmmmm

 
Sep 09, 2014

Fun recipe to make, and economical, too. The only ingredient I didn't have on hand was the half & half. Great casserole dish, very comfort-foody and rustic. The only change I made was to use a rosemary/garlic spice blend and to add onion powder, plus I grated about 1/2 cup of Monterey Jack cheese that I melted into the sauce, and I garnished it with dry parsley. I'll make this again.

 
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!

 
Jul 21, 2013

Was wonder full, substituted mushrooms with sweet peas. Could this be made ahead and frozen ?

 

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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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