Club Chicken Casserole

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 an economical dish. There is also leeway in the recipe to use other ingredients if they are at hand. Submitted by David McCarthy, Australia


  • 4 Tbsp butter or margarine
  • 6 to 8 ounces (175 to 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 (about 1/4 cup)
  • salt to taste
  • buttered bread crumbs, optional


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 350F (170C) for 35 to 45 minutes. If desired, top with buttered bread crumbs or other topping.

Serves 8 to 10.


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