Club Chicken and Rice Casserole

Chicken Club Casserole
Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 6 to 8 Servings
Ratings (8)

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.

The pictured casserole was made with red bell pepper instead of green, and the pimientos were omitted. Use leftover chicken in the recipe, or, if you're short on time, make it with a rotisserie chicken. Packaged fresh cooked chicken strips (not breaded) are another excellent option. See the tips for more ingredient possibilities.

What You'll Need

  • 6 tablespoons butter (divided)
  • 1/4 cup chopped green bell pepper
  • Optional: 1/4 cup sliced green onion
  • 5 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 1/2 cups milk (or half-and-half)
  • 1 teaspoon salt (scant, or to taste)
  • freshly ground black pepper, to taste
  • 2 1/2-3 cups diced cooked chicken
  • 3 cups cooked rice
  • 1 (4 oz) can sliced mushrooms, drained
  • 1/4 cup chopped pimiento
  • 1 tablespoon fresh chopped parsley
  • 1 cup soft bread crumbs
  • Optional: 1/2 cup slivered blanched almonds, toasted*

How to Make It

  1. Heat the oven to 350 F (180 C/Gas 4).
  2. Spray a 2-quart baking dish with nonstick cooking spray.
  3. In a large saucepan over medium-low heat, melt 4 tablespoons of 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.
  1. Transfer the mixture to the prepared baking dish.
  2. Melt the remaining 2 tablespoons of butter.
  3. In a small bowl, combine the soft bread crumbs with the melted butter; toss to coat.
  4. Sprinkle evenly with the buttered bread crumbs. Bake in the preheated oven for 30 minutes.
  5. Sprinkle with toasted almonds, if using.

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


  • 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. 
  • Use day-old bread to make breadcrumbs. Tear a few slices of bread into pieces and pulse it in the food processor to make coarse crumbs.