Potluck Chicken Casserole |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Folks go back for seconds of this meal-in-one casserole with its down-home flavor, rich sauce and golden topping. I always bring home an empty dish. -Ruth Andrewson, Leavenworth, Washington Ingredients:
1/2 cup chopped fresh mushrooms |
3 tablespoons finely chopped onion |
4 tablespoons butter, divided |
2 garlic cloves, minced |
3 tablespoons king arthur unbleached 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 jar (2 ounces) diced pimientos, drained |
2 teaspoons lemon juice |
1 teaspoon salt |
1/2 teaspoon pepper |
3/4 cup coarsely crushed cornflakes |
Directions:
1. In a large saucepan, saute mushrooms and onion in 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. 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 the chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.
2. Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8-10 servings.
|
|