My mother-in-law made this, and I loved it! Was a favorite to take to gatherings.

Rho

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.

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  • Spread the rice into the bottom of the prepared casserole dish.

  • Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.

  • Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.

Nutrition Facts

264 calories; protein 11.3g 23% DV; carbohydrates 23.2g 8% DV; fat 13.8g 21% DV; cholesterol 56mg 19% DV; sodium 436.6mg 18% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/28/2018
I’ve been looking forever to find a comforting chicken casserole like my mom used to make in the 70’s & 80’s, but haven’t had much luck. This recipe comes close, with a few additions. I think this recipe as written makes a great solid base, but the flavor is too bland. I sub chicken stock for the chicken broth (a subtle difference, just my preference), and leave out the mushrooms (since my kids don’t like them), but leave everything else. Then I add the following: 1 diced onion, 1 cup chopped celery, cracked black pepper (to taste), and 1 cup slivered (not sliced) almonds. I add all of that to the sauce when adding the cooked chicken, green pepper, and pimientos. Mix well & cook til the chicken is heated through. After incorporating the rice, I also add 2 cups shredded sharp cheddar cheese and mix well. Very thick and spreads easily into a buttered, 2 1/2 qt. casserole dish. This is a favorite at our house and provides plenty of leftovers. Read More
(7)

Most helpful critical review

Rating: 2 stars
01/03/2017
If I make it again I'd use less rice. Wasn't creamy enough. Read More
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
06/27/2018
I’ve been looking forever to find a comforting chicken casserole like my mom used to make in the 70’s & 80’s, but haven’t had much luck. This recipe comes close, with a few additions. I think this recipe as written makes a great solid base, but the flavor is too bland. I sub chicken stock for the chicken broth (a subtle difference, just my preference), and leave out the mushrooms (since my kids don’t like them), but leave everything else. Then I add the following: 1 diced onion, 1 cup chopped celery, cracked black pepper (to taste), and 1 cup slivered (not sliced) almonds. I add all of that to the sauce when adding the cooked chicken, green pepper, and pimientos. Mix well & cook til the chicken is heated through. After incorporating the rice, I also add 2 cups shredded sharp cheddar cheese and mix well. Very thick and spreads easily into a buttered, 2 1/2 qt. casserole dish. This is a favorite at our house and provides plenty of leftovers. Read More
(7)
Rating: 5 stars
12/18/2014
My 5 children ages 5-16 loved it (and one hard to please hubby too)! I am grateful for a recipe that does not contain mystery ingredient cream of soups! I added sauteed onion to the mixture, but didn't alter the recipe outside of that addition. Definitely a keeper. Read More
(3)
Rating: 5 stars
08/31/2013
Thank you for a fast easy delicious recipe! Made exactly as written and everyone loved it. Great way to use up leftover chicken. Read More
(2)
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Rating: 5 stars
06/24/2013
Excellent recipe Read More
(2)
Rating: 4 stars
04/04/2014
This was a nice change from the mundane recipes in my head. I deviated from the recipe a bit. I sautéed the vegetables and spices with the chicken I also added minced onion and garlic with the chicken. Further I added a can of corn and tossed in shredded asiago cheese after all the ingredients are tossed together. Hint: my kids won't eat things that have mushrooms or peppers so I conveniently put them in my mini chopper and mince them so they don't know it's there. Remarkably they loved this recipe! Read More
(1)
Rating: 5 stars
09/24/2014
Fantastic!!! It didn't have a can of cream of some kind of soup in it! Easily adaptable with what you might have on hand. I didn't have half and half so I used a combination of milk and heavy cream. I also substituted about half a cup of the water with white wine. Mmmmmm Read More
(1)
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Rating: 4 stars
10/01/2014
Pretty good! Didn't alter the recipe much except for adding sauteed onion instead of bell pepper but overall great dish. Read More
(1)
Rating: 4 stars
06/22/2015
Thought this was pretty good. A very nice subtle rosemary flavored cream sauce. I made it because I happen to have most of the ingredients and didn't have to use cream of chicken soup! Changes: used orzo (because I didn't have rice)...I thought the orzo was good with it. Used fresh mushrooms (didn't have canned). Doubled the amount of green pepper and cut in strips. Added more rosemary (I'm sure fresh rosemary would be wonderful!). Was tempted to add onion but thought it might fight with the subtle rosemary flavor....so left it out. Read More
(1)
Rating: 4 stars
02/11/2015
I'm am pretty sure I will make this again Read More
Rating: 2 stars
01/03/2017
If I make it again I'd use less rice. Wasn't creamy enough. Read More