Club Chicken Casserole

Club Chicken Casserole

Rho

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

50 m servings 266 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 14
  1. 15 Ratings

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Most helpful positive review

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/chick...

Most helpful critical review

Maybe a good base recipe, but I thought there needed to be more sauce or less rice. With some modification I possibly would enjoy it better.

Most helpful
Most positive
Least positive
Newest

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/chick...

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

Excellent recipe

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, bu...

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...

Maybe a good base recipe, but I thought there needed to be more sauce or less rice. With some modification I possibly would enjoy it better.

I have actually made this dish several times. I have not made it the exact same way yet ... it is a good base dish. It is great for using up leftovers. The most recent version was turkey and ...

I added corn, carrots, & onion but omitted the pimento as I didn't have any on hand. I made the white sauce with 2% milk as I didn't have 1/2 & 1/2. None of these changes were the problem howeve...

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