Club Chicken Casserole

Submitted by David McCarthy, Australia

Club Chicken Casserole is great for a family meal or even when you have guests and need something different.

This dish is often made of leftovers and therefore is a great dish economically because it is far better than throwing away good food. There is also leeway in the recipe to use other ingredients if they are hand.

Ingredients

4 tablespoons butter or margarine

6 to 8 ounces (175 – 225 grams) sliced mushrooms

1/4 cup all-purpose flour

1 can (1 2/3 cups) evaporated milk

1 1/2 cups chicken broth

3 cups cooked rice

2 to 3 cups chopped, cooked chicken

1/3 cup chopped bell pepper, green (Capsicum)

1 small jar (2 ounces or 55 grams) chopped pimiento, drained (1/4 cup)

salt to taste

buttered bread crumbs, optional

Method

In a large saucepan over medium heat, melt butter or margarine; add mushrooms and cook until softened, about 2 minutes.

Blend in flour; cook, stirring, for about 1 minute.

Gradually add milk and broth.

Cook and stir until thickened and bubbly.

Add rice, chicken, pepper and pimiento.

Add salt to taste.

Transfer to a greased, 2-quart casserole. Bake at 350° (170 C)for 35 to 45 minutes. If desired, top with buttered bread crumbs or other topping.

Serves 8 to 10.


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