Potluck Chicken Casserole Recipe

Potluck Chicken Casserole Recipe

  • 1/2 cup chopped fresh mushrooms
  • 3 tablespoons finely chopped onion
  • 2 garlic cloves, minced
  • 4 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 3/4 cup mayonnaise
  • 4 cups cubed cooked chicken
  • 3 cups cooked long-grain rice
  • 1 cup chopped celery
  • 1 cup frozen peas, thawed
  • 1 (2 ounce) jar diced pimientos, drained
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup coarsley crushed cornflakes
  1. 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.
  2. 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 degrees F for 30-35 minutes or until bubbly.
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