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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.
Servings 6


  • 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


  • 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. Saut√© 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.


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.