Club Chicken Casserole

Updated on January 14, 2022

• 3 cups cooked rice

• ¼ cup butter

• ¼ cup all-purpose flour

• 1 ⅔ cups half-and-half

• 1 ½ cups chicken broth

• ¼ teaspoon rosemary

• 1 teaspoon salt

• 3 cups diced cooked chicken

• 1 (4 ounce) can sliced mushrooms, drained

• ⅓ cup chopped green bell pepper

• 1 (2 ounce) jar pimentos

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.

I Made It

Nutrition Facts (per serving)

264Calories14g Fat23g Carbs11g Protein

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Nutrition FactsServings Per Recipe8Calories264% Daily Value *Total Fat14g18%Saturated Fat8g40%Cholesterol56mg19%Sodium437mg19%Total Carbohydrate23g8%Dietary Fiber1g3%Total Sugars1gProtein11gVitamin C12mg58%Calcium68mg5%Iron2mg9%Potassium201mg4%

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