Club Chicken and Rice Casserole

Chicken Club Casserole
Chicken Club Casserole. Diana Rattray
    50 mins
Ratings

Enjoy this flavorful chicken and rice casserole with steamed broccoli or a green salad and biscuits for a fabulous family meal. It's an easy casserole to fix and bake.

I made this with red bell pepper instead of green and left out the pimientos. Use leftover chicken or a rotisserie chicken. Or use the frozen cooked chicken strips (not breaded), heated and then diced.

What You'll Need

  • 1/4 cup butter
  • 1/4 cup chopped green bell pepper
  • 1/4 cup sliced green onion, optional
  • 5 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 1/2 cups milk or half-and-half
  • 1 scant teaspoons salt, or to taste
  • freshly ground black pepper, to taste
  • 2 1/2 to 3 cups diced cooked chicken
  • 3 cups cooked rice
  • 1 can (3 to 4 ounces) sliced mushrooms, drained
  • 1/4 cup chopped pimiento
  • 1 tablespoon fresh chopped parsley
  • 1 cup soft bread crumbs tossed with 2 tablespoons of butter, optional
  • 1/2 cup slivered blanched almonds, toasted* if desired

How to Make It

Heat the oven to 350° F (180° C/Gas 4). Spray a 2-quart baking dish with nonstick cooking spray.

In a large saucepan over medium-low heat, melt the butter. Add the diced bell pepper and green onion, if using. Cook, stirring, for about 3 minutes. Stir in flour; continue cooking, stirring, for about 2 minutes. Gradually stir in the chicken broth and milk. Cook, stirring, until the sauce has thickened.

Add salt and freshly ground black pepper, to taste, and then stir in the diced chicken, cooked rice, mushrooms, pimiento, and parsley.

Transfer the mixture to the prepared baking dish. Sprinkle evenly with the buttered bread crumbs, if using. Bake at 350° for 30 minutes. Sprinkle with almonds, if using.

Makes 6 to 8 servings.

This casserole is really very versatile. If you don't care for mushrooms or onions, leave them out. For additional nutrition and color, add some cooked peas or mixed vegetables to the sauce with the chicken and rice. 

*To toast the slivered almonds, heat a dry skillet over medium heat and cook the nuts, stirring, until they're lightly browned and aromatic.

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