There is a reason this recipe is a buffet classic. It’s simply good, and has ingredients most people like. This dish is interesting because of what it doesn’t have – no cream soup and no cheese. We like the sauce livened up a little with some sherry and some white Worcestershire sauce (last time I purchased this they had changed the name to Lea & Perrin’s Chicken Marinade). This can be gluten-free by making the sauce with cornstarch. I sometimes make this with home-canned chicken and use the broth from the chicken too. I think ham or shrimp could be used instead of chicken.
The recipe in "Better Homes and Garden 1968 New Cookbook” makes twice this amount – the idea is to make 2 casseroles, so the buffet can be easily replenished with a new dish. You use whatever casserole fits in your buffet server – either a 2 quart round one or a 13 x 9” glass baking dish. Think Easter, graduations, showers, etc. I am giving just a one-casserole size recipe here.
Club Chicken Casserole
1/4 Cup Butter
1/4 Cup Flour, All-purpose
12 Ounces Evaporated Milk or half and half
1 Cup Chicken Broth
1/3 Cup Water (I use more broth or mushroom liquid)
2 tablespoons sherry (optional)
1 1/2 teaspoons White Worcestershire sauce (optional)
3 Cups Rice -- cooked
2 1/2 Cups Chicken -- cooked, diced
3 Ounces Canned Mushrooms -- drained
1/3 Cup Green Pepper -- chopped
1/4 Cup Pimiento -- canned, drained
1 1/2 Teaspoons Salt (don't use if using purchased broth or Worcestershire)
Cook rice. Set aside. (About 1 cup raw converted or instant long grain brown rice gives 3 cups cooked).
Melt butter; blend in flour (cook 1 minute over medium heat). (Remove from heat.) Add milk, broth and water; cook quickly, stirring constantly, till mixture thickens and bubbles.
Add cooked rice, chicken, mushrooms, green pepper and pimiento and salt.
Pour into a greased 2 quart casserole. Bake uncovered at 350° for 40 minutes until heated through. (I stirred this half way through). If desired, top with 1/4 cup toasted slivered almonds before serving.
8 Servings
2011 Cost: $4.38 or 55¢ per serving.
Per Serving: 515 Calories; 19g Fat (33.2% calories from fat); 19g Protein; 65g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 702mg Sodium. Exchanges: 4 Grain (Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
Great recipe, Sue!
ReplyDeleteSteve and I consume little to no beef these days, so any new chicken recipes I can find prevent our beef-free diet from becoming monotonous.
The nicest thing about the recipe is that I generally have all the ingredients required; nothing exotic or unusual.
Will try this one soon!
Thanks for offering it!