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Potluck Chicken Casserole

Chef.at.Home's picture
Ingredients
  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
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Crushed cornflakes 3⁄4 Cup (12 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday

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