Potluck Chicken Casserole

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped fresh mushrooms
3 tablespoons	45ml	Finely chopped onion
2		Garlic - minced
4 tablespoons	60ml	Butter or margarine - divided
3 tablespoons	45ml	All-purpose flour
1 1/4 cups	296ml	Milk
3/4 cup	177ml	Mayonnaise
4 cups	250g / 8.8oz	Cubed cooked chicken
3 cups	480g / 16oz	Cooked long grain rice
1 cup	110g / 3.9oz	Chopped celery
1 cup	237ml	Frozen peas - thawed
1		Diced pimientos - drained
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
3/4 cup	46g / 1.6oz	Coarsely crushed cornflakes

Recipe Instructions

In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 tablespoons butter until tender. Stir in flour until thoroughly combined Gradually add milk; bring to a boil.

Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in mayonnaise until smooth. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well.

Spoon into an ungreased 12x9x2-inch baking dish.

Melt remaining butter; toss with cornflakes. Sprinkle over casserole.

Bake, uncovered, at 350F for 30-35 minutes or until bubbly.

Source:
Taste of Home Oct/Nov '96

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