Best Club Chicken Casserole Recipes

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CLUB CHICKEN CASSEROLE



Club Chicken Casserole image

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

Provided by Rho

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 50m

Yield 8

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
  • Spread the rice into the bottom of the prepared casserole dish.
  • 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.
  • Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 23.2 g, Cholesterol 56 mg, Fat 13.8 g, Fiber 0.9 g, Protein 11.3 g, SaturatedFat 7.9 g, Sodium 436.6 mg, Sugar 0.7 g

CLUB CHICKEN CASSEROLE BETTER HOMES AND GARDENS 1977



Club Chicken Casserole Better Homes and Gardens 1977 image

This came from my roommates 1977 Better Homes and Gardens All-Time Favorite Casserole recipes book. I haven't tried it yet but it sounds pretty good to me...

Provided by College Girl

Categories     One Dish Meal

Time 50m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 12

2 cups chicken broth
2/3 cup white rice, cooked (not instant preferably)
1 (10 ounce) package frozen chopped broccoli
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 dash pepper
2 cups milk
2 cups cubed cooked chicken or 2 cups turkey
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/4 cup sliverd almonds, toasted
opt. curly parsley, for garnish

Steps:

  • In a saucepan bring chicken broth and rice to boiling.
  • Reduce heat; cook, covered, for 15 minutes.
  • Remove from heat; let stand, covered, for 10 minutes.
  • Meanwhile, cook broccoli according to package directions; drain well.
  • In a saucepan melt butter or margarine.
  • Stir in flour, salt, and pepper.
  • Add milk all at once; cook and stir till thickened an bubbly.
  • Stir in chicken, cooked rice, drained broccoli, and mushrooms.
  • Turn into a 2-quart casserole.
  • Bake, covered at 350 degrees till heated through, 30 to 35 munutes.
  • Sprinkle with almonds and garnish with parsley on top.

CHICKEN CLUB CASSEROLE RECIPE - (4.5/5)



Chicken Club Casserole Recipe - (4.5/5) image

Provided by Nicole S

Number Of Ingredients 9

4 cups uncooked spiral pasta
4 cups cubed cooked chicken
2 cans cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup milk
1 cup mayo
4 medium tomatoes, seeded and chopped
3 cups fresh baby spinach, chopped
2 cups shredded colby-monterey jack cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, bacon, milk and mayo. Stir in tomatoes and spinach. Drain pasta; stir into chicken mixture. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese. Cover and bake at 375 for 35-40 minutes or until bubbly and cheese is mnelted. You can freeze one casserole for up to 3 months. To use the frozen one: Thaw in the refrigerator overnight. Remove 30 minutes before baking. Cover and bake at 375 for 60-70 minutes or until bubbly.

CLUB CHICKEN CASSEROLE



Club Chicken Casserole image

Provided by Kitchen Crew

Categories     Casseroles

Number Of Ingredients 11

1 Tbsp butter
1/4 lb mushrooms, thinly sliced
3 c chicken, cooked and cubed
2 c bread crumbs, soft
1 c chicken broth, condensed
1/4 c pimiento, finely chopped
2 eggs, lightly beaten
3/4 tsp salt
1/2 tsp pepper
5/8 tsp thyme leaves, dried
1 c chicken mushroom gravy

Steps:

  • 1. In a deep, 2-quart, heat-resistant, non-metallic casserole melt butter in microwave oven 30 seconds.
  • 2. Add mushrooms and heat, uncovered, in microwave oven 1 1/2 minutes or until mushrooms are tender.
  • 3. Add remainder of ingredients to mushrooms and stir to blend well.
  • 4. Heat, uncovered, in microwave oven 10 to 12 minutes stirring occasionally.
  • 5. Serve topped with chicken mushroom gravy.

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