Club Chicken Casserole
This chicken-and-rice casserole is supplemented with canned mushrooms and pimentos.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2 1/2-quart casserole dish.

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.