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–+ servings

Club Chicken

Adapted from a recipe in the Casserole Cook Book, page 20.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 1 cup chicken broth, Shortcut
  • 1⅔ cup evaporated milk
  • ½ cup water
  • 1½ teaspoons salt
  • 2½ cups cooked chicken, diced, Shortcut
  • 3 cups cooked rice
  • ⅔ cup mushrooms, sliced, sautéed
  • ¼ cup pimento, diced
  • ⅓ cup green bell pepper, diced
  • ½ cup toasted almonds

Instructions
 

  • In a medium saucepan on medium heat, melt butter, when hot, whisk in flour, whisk until smooth.
  • Slowly whisk in milk, broth, and water. Whisk constantly until thickened. Stir in salt.
  • Stir in chicken, rice, mushrooms, pimento, and bell pepper.
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking dish with butter.
  • Pour chicken mixture into the prepared pan, spread out evenly.
  • Bake for 30 minutes or until hot.
  • Sprinkle with toasted almonds, serve with sides of your choice, enjoy.

Notes

Low cost per serving. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).