*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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
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.