Potluck Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Made it for a family dinner and everyone had second helpings. Very tasty with a little of everything in it. Ingredients:
1/2 cup fresh mushrooms (chopped) |
3 tablespoons onions (finely chopped) |
2 garlic cloves (minced) |
4 tablespoons butter (divided) |
3 tablespoons all-purpose flour |
1 1/4 cups milk |
3/4 cup mayonnaise |
4 cups cooked chicken (cubed) |
3 cups long grain rice (cooked) |
1 cup celery (chopped) |
1 cup frozen peas (thawed) |
2 ounces pimientos (drained) |
2 teaspoons lemon juice |
1 teaspoon salt |
1/2 teaspoon pepper |
3/4 cup corn flakes (coarsley crushed) |
Directions:
1. In a saucepan over medium heat, saute mushrooms, onion and garlic in three tablespoons of butter until tender.
2. Stir in flour until thoroughly combined.
3. Gradually add milk; bring to a boil.
4. Cook and stir for two miutes or until thickened and bubbly.
5. Remove from the heat; stir in mayonnaise until smooth.
6. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well.
7. Spoon into an ungreased 13x9 inch baking dish sprayed with pam.
8. Melt remaining butter; toss with cornflakes. Sprinkle over casserole.
9. Bake uncovered, at 350 degrees for 30-35 minutes or until bubbly.
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