Search thousands of recipes reviewed by home cooks like you.

Club Chicken Casserole

Club Chicken Casserole

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Rho

Rho

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LOLMA6
2

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
1

bking

6/24/2013

Excellent recipe

Connies Cocina
0

Connies Cocina

9/9/2014

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.

Similar recipes

ADVERTISEMENT