Club Chicken Casserole

Club Chicken Casserole

11
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"My mother-in-law made this, and I loved it! Was a favorite to take to gatherings."

Ingredients 50 m {{adjustedServings}} servings 266 cals

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Nutrition

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  • 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

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Directions

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  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 11

  1. 11 Ratings

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LOLMA6
8/31/2013

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

bking
6/24/2013

Excellent recipe

MLTS
1/29/2015

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!