Potluck Chicken Casserole
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped onion||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||4 Tablespoon, divided|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Cooked and cubed chicken||4 Cup (64 tbs)|
|Cooked long grain rice||3 Cup (48 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Frozen peas||1 Cup (16 tbs) (Thawed)|
|Diced pimientos||2 Ounce (1 Jar, Drained)|
|Lemon juice||2 Teaspoon|
|Crushed cornflakes||3⁄4 Cup (12 tbs)|
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 the heat; stir in mayonnaise until smooth.
Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well.
Spoon into an ungreased 13-in.x 9-in.x 2-in.baking dish.
Melt remaining butter; toss with cornflakes.
Sprinkle over casserole.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly.