Club Chicken Casserole Recipe -
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
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  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.


9 Ratings

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!

Jun 24, 2013

Excellent recipe

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.

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.


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  • 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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