Potluck Chicken Casserole Recipe
Ingredients
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Onion | 3 Tablespoon, finley chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Butter/Margarine | 4 Tablespoon, divided | |
| All purpose flour | 3 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Mayonnaise | 3/4 Cup (16 tbs) | |
| Cooked and cubed chicken | 4 Cup (16 tbs) | |
| 3 cups cooked long grain rice | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
| 1 jar (2 ounces) diced pimientos, drained | ||
| Lemon juice | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 3/4 cup coarsely crushed cornflakes | ||
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.
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.
Chef
