Club Chicken Casserole
Submitted by heyynorm
A microwave chicken casserole with cubed chicken, mushrooms, breadcrumbs, eggs, and pimentos, topped with chicken mushroom gravy. A retro weeknight dinner that’s done in 30 minutes flat.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minThis casserole is straight out of a 1970s cookbook, and you know what? It still works.
Cubed chicken gets mixed with sauteed mushrooms, soft breadcrumbs, beaten eggs, chicken broth, milk, pimentos, and a touch of thyme. The whole thing cooks in the microwave in about 12 minutes, which means dinner is on the table in half an hour without heating up the kitchen.
Top each serving with warm chicken mushroom gravy and you’ve got a cozy, satisfying meal that punches way above its effort level.
Kitchen Tips
- Use leftover roasted or rotisserie chicken to make this even faster. It’s a great way to use up last night’s dinner.
- A microwave-safe casserole dish is essential here. Glass or ceramic work best for even heating.
- Stir the mixture halfway through microwaving so the edges don’t overcook while the center stays cold.
- No microwave? Bake at 350 in a conventional oven for about 35 to 40 minutes until set in the center.
Ingredients
Directions
In a deep, 2-quart, heat-resistant, non-metallic casserole melt butter in microwave oven.
Add mushrooms and heat, uncovered, in Microwave Oven until tender.
Add remainder of ingredients to mushrooms and stir to blend.
Heat, uncovered, in Microwave Oven 10 to 12 minutes.
Serve topped with Chicken Mushroom Gravy.
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