Club Chicken Casserole
My all time favorite casserole to take to a church pot luck. It's a pretty good recipe to serve at home too.
Ingredients
- 2 cups chicken broth
- 2/3 cup long grain rice
- 2 cups frozen chopped broccoli
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1 1/2 tsp salt
- Dash pepper
- 2 cups milk
- 2 cups cooked chicken or turkey, chopped
- 1/2 cup fresh sliced mushrooms or 1 small can mushrooms, drained
- 1/4 cup slivered almonds
- Grated cheddar cheese, optional
Instructions
- In saucepan, bring chicken broth and rice to a boil. Reduce heat. Cook, covered for 15 minutes. Remove from heat. Let stand for ten minutes covered.
- Cook broccoli according to package directions. Drain well.
- In saucepan, melt butter or margarine. Sauté mushrooms, if fresh, in butter until tender. Add salt, pepper, and flour; mix well. Add milk all at once. Cook and stir constantly until thickened and bubbly. Stir in chicken, cooked rice, drained broccoli, and mushrooms, if canned. Turn into a 2-quart casserole.
- Bake at 350 degrees 25 minutes, covered. Sprinkle cheese and almonds on top, pressing almonds gently into the casserole. Bake, uncovered, ten more minutes.
Notes
OVERNIGHT: Before baking, cover with foil and refrigerate. When ready to serve, bake, covered, in preheated 350-degree oven for 35 minutes. Add cheese and almonds as above and bake, uncovered for ten minutes.