Club Chicken Casserole
This Club Chicken Casserole is perfect for those busy weeknights. A delicious chicken and rice casserole in only 1 hour!
It sure doesn’t get much easier than this Club Chicken Casserole if you are looking for a quick recipe to feed your family on a busy weeknight. I mean how can you go wrong with chicken and rice?
This casserole is even easier to make if you use a rotisserie chicken as I do. For about $7 I usually get two or three good dishes out of it.
It might be a little more work taking the meat off the bones but I will find it easier than baking or frying up some chicken and then cutting it into bite-size pieces.
What I also love about this versatile recipe is that you can easily customize it for your audience. If you are feeding a bunch of picky eaters you can substitute the green chilies and/or pimentos for anything you want like mushrooms or corn. Whatever you have on hand.
The use of bread crumbs as a topping is completely optional as well. I personally like a little crunch with my casseroles so I used about half a cup of Italian seasoned bread crumbs.
If you don’t have any on hand, you can substitute for regular bread crumbs, panko bread crumbs or nothing at all!
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.
Gather your Ingredients
You will need the following ingredients to make this Club Chicken Casserole recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Unsalted Butter
- All Purpose Flour
- Evaporated Milk
- Low Sodium Chicken Broth
- Water
- Short Grain Rice – long grain will also work
- Chicken Breasts
- Green Chilies – mild or hot, your choice
- Pimientos
- Salt
- Seasoned Bread Crumbs – regular bread crumbs is fine
How to Make Club Chicken Casserole
- Preheat the oven to 350°F.
- In a large saucepan, melt the butter. Blend in the all purpose flour, evaporated milk, chicken broth and water. Cook until bubbling, stirring constantly.
- Add the cooked rice, chicken, green chilies, pimentos and salt. Mix till combined.
- Pour into a greased 9 x 13 baking dish. Sprinkle seasoned bread crumbs over the top of the chicken mixture.
- Bake uncovered for 40 minutes.
Club Chicken Casserole
Equipment
- Saucepan
- Baking Dish (9 x 13)
Ingredients
- ¼ Cup Unsalted Butter
- ¼ Cup All Purpose Flour
- 14 ½ oz Evaporated Milk
- 1 Cup Low Sodium Chicken Broth
- ½ Cup Water
- 3 Cups Short Grain Rice, cooked
- 2 ½ Cups Chicken Breasts, cooked & diced
- 4 oz Green Chilies, drained
- ¼ Cup Pimientos, drained
- 1 ½ Tsp Salt
- ¼ Cup Seasoned Bread Crumbs
Instructions
- Preheat the oven to 350°F.
- In a large saucepan, melt the butter. Blend in the all purpose flour, evaporated milk, chicken broth and water. Cook until bubbling, stirring constantly.
- Add the cooked rice, chicken, green chilies, pimentos and salt. Mix till combined.
- Pour into greased 9 x 13 baking dish. Sprinkle seasoned bread crumbs over the top of the chicken mixture.
- Bake uncovered for 40 minutes.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I wanted to try something new for supper, but with limited lime, so decided to try this club chicken casserole. It did not take very long to make and it was very tasty. It took a little under an hour to bake. This recipe is a keeper.