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.
Pretty good! Didn't alter the recipe much, except for adding sauteed onion instead of bell pepper, but overall great dish.
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
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.
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!
Was wonder full, substituted mushrooms with sweet peas. Could this be made ahead and frozen ?
* 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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