Club Chicken and Rice Casserole

Chicken Club Casserole
Diana Rattray
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
708 Calories
30g Fat
81g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 708
% Daily Value*
Total Fat 30g 38%
Saturated Fat 12g 60%
Cholesterol 91mg 30%
Sodium 739mg 32%
Total Carbohydrate 81g 29%
Dietary Fiber 5g 16%
Protein 29g
Calcium 149mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Enjoy this flavorful chicken and rice casserole with steamed broccoli or a green salad and biscuits for a fabulous family meal. It's an easy casserole to fix and bake.

You can use leftover chicken in the recipe, or, if you're short on time, make it with a rotisserie chicken. Packaged fresh cooked chicken strips (not breaded) are another excellent option.


  • 6 tablespoons butter (divided)
  • 1/4 cup chopped green bell pepper
  • Optional: 1/4 cup sliced green onion
  • 5 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 1/2 cups milk (or half-and-half)
  • 1 teaspoon salt (scant, or to taste)
  • freshly ground black pepper, to taste
  • 2 1/2 to 3 cups diced cooked chicken
  • 3 cups cooked rice
  • 1 (4 oz) can sliced mushrooms, drained
  • 1/4 cup chopped pimiento
  • 1 tablespoon fresh chopped parsley
  • 1 cup soft bread crumbs
  • Optional: 1/2 cup slivered blanched almonds (toasted)

Steps to Make It

  1. Heat the oven to 350 F / 180 C / Gas 4.

  2. Spray a 2-quart baking dish with nonstick cooking spray.

  3. In a large saucepan over medium-low heat, melt 4 tablespoons of butter. Add the diced bell pepper and green onion, if using. Cook, stirring, for about 3 minutes. Stir in flour; continue cooking, stirring, for about 2 minutes. Gradually stir in the chicken broth and milk. Cook, stirring, until the sauce has thickened. Add salt and freshly ground black pepper, to taste, and then stir in the diced chicken, cooked rice, mushrooms, pimiento, and parsley.

  4. Transfer the mixture to the prepared baking dish.

  5. Melt the remaining 2 tablespoons of butter.

  6. In a small bowl, combine the soft bread crumbs with the melted butter; toss to coat.

  7. Sprinkle evenly with the buttered bread crumbs. Bake in the preheated oven for 30 minutes.

  8. Sprinkle with toasted almonds, if using.

Recipe Variation

  • This casserole is really very versatile. If you don't care for mushrooms or onions, leave them out. For additional nutrition and color, add some cooked peas or mixed vegetables to the sauce with the chicken and rice.