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 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.
For more great recipes like this one, I suggest you check these recipes out:
📋 What ingredients do I need
You will need the following ingredients to make this Club Chicken Casserole recipe (see recipe card for quantities): Unsalted Butter, Low Sodium Chicken Broth, Green Chilies, All Purpose Flour, Short Grain Rice, Pimentos, Salt, Evaporated Milk and Chicken Breasts.
🥣 How to make Club Chicken Casserole
Preheat oven to 350°F.
In a large saucepan, melt butter. Blend in the all purpose flour, milk, broth and ½ cup of water. Cook until bubbling, stirring constantly.
Add the cooked rice, chicken, green chilies, pimentos and salt. Pour into greased 2-quart casserole.
Bake uncovered for 40 minutes.
Club Chicken Casserole
- ¼ Cup Unsalted Butter
- 1 Cup Low Sodium Chicken Broth
- 4 oz Green Chilies, drained
- ¼ Cup All Purpose Flour
- 3 Cups Short Grain Rice, cooked
- ¼ Cup Pimientos, drained
- 1 ½ teaspoon Salt
- 14 ½ oz Evaporated Milk
- 2 ½ Cups Chicken Breasts, cooked & diced
- ¼ Cup Seasoned Bread Crumbs
- Preheat oven to 350°F.
- In a large saucepan, melt butter. Blend in the all purpose flour, milk, broth and ½ cup of water. Cook until bubbling, stirring constantly.
- Add the cooked rice, chicken, green chilies, pimentos and salt. Pour into greased 2 quart casserole.
- Bake uncovered for 40 minutes.
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.