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Saucy Chicken Squares

Total Time

Prep: 10 min. Bake: 55 min.


6-8 servings

When I serve a meal that's considered good by all eight members of my family, I call that recipe a winner. These chicken squares with mushroom sauce passed the test.—Irene Burkholder, Leola, Pennsylvania


  • 2 cups soft bread crumbs
  • 2 cups chicken broth
  • 4 eggs, lightly beaten
  • 1 celery rib, chopped
  • 1 jar (4 ounces) diced pimientos, drained
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 3 cups cubed cooked chicken
  • 1 cup cooked rice
  • 1 cup sliced fresh mushrooms
  • 1/3 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups 2% milk


  1. In a large bowl, combine bread crumbs, broth, eggs, celery, pimientos, onion, salt and poultry seasoning. Stir in the chicken and rice.
  2. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 55-65 minutes or until bubbly and golden brown.
  3. Meanwhile, in a large saucepan, saute mushrooms in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cut chicken casserole into squares. Serve with mushroom sauce.

Nutrition Facts

1 piece: 310 calories, 16g fat (8g saturated fat), 180mg cholesterol, 771mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 23g protein.

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