Scalloped Chicken With Rice

chicken and rice
Diana Rattray
  • 50 mins
  • Prep: 0 mins,
  • Cook: 50 mins
  • Yield: 4 Servings

This is an easy, basic scalloped chicken recipe, made with rice, cooked chicken, mushrooms, and a bread crumb topping. Serve this tasty chicken and rice dish with broccoli salad or sliced fresh tomatoes for a fabulous meal.

What You'll Need

  • 5 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • salt and pepper
  • 3 cups cooked rice
  • 3 cups cooked diced chicken
  • 2 cups sliced sauteed mushrooms
  • 1/2 cup slivered almonds
  • 1 jar (4 ounces) chopped pimiento, drained
  • 1 cup soft bread crumbs

How to Make It

  1. Heat the oven to 350 F.
  2. Melt 3 tablespoons of butter over low heat in a medium saucepan; stir in flour, blending well. Cook, stirring, for 2 minutes.
  3. Gradually add the chicken broth and milk along with the salt and pepper.
  4. Cook the sauce, stirring constantly until thickened.
  5. Butter a 2-quart baking dish.
  6. Spread half of the rice in the bottom of the prepared baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento.
  1. Pour half of the sauce over the chicken layer.
  2. Repeat the layers.
  3. Melt the remaining 2 tablespoons of butter. Toss with the bread crumbs.
  4. Sprinkle buttered bread crumbs over the top of the casserole.
  5. Bake the scalloped chicken in the preheated oven for 45 minutes.

Reader Comments and Suggestions

"Searching for something different to do with leftover chicken, this was a hit. The sauce was wonderful and easy. I used fresh cooked broccoli, other than that I followed the recipe exactly. One thing I really liked was that it did not use a canned soup. So much salt and I just think every casserole taste the same when you use a soup as the sauce. Try it, you will be sure to like it."  D.F.

"​This is an absolutely delicious recipe that I will make again and again. The only change I made was to use one teaspoon of chicken bouillon granules in place of salt to give the sauce an even richer flavor. The sauce is so wonderful, I could see using it as a homemade cream of chicken soup and adding chicken and corn and potatoes to make a chowder out of it. Delicious! B.M."

"...It was great and I am having company this weekend and I plan to make this casserole again. The almonds and the pimento added so much so please don't leave them out when you try the recipe." C.I.

More Chicken Casserole Recipes

Potluck Chicken and Macaroni Bake

Easy Chicken and Broccoli Casserole

Chicken Bake With Black Beans and Salsa

Chicken, Cheese and Penne Pasta Bake

Nutritional Guidelines (per serving)
Calories 1373
Total Fat 52 g
Saturated Fat 19 g
Unsaturated Fat 21 g
Cholesterol 161 mg
Sodium 1,328 mg
Carbohydrates 164 g
Dietary Fiber 10 g
Protein 60 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)