Potluck Chicken Casserole
Taste of Home
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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
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 30 min.
Ingredients:
- 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 jar (2 ounces) diced pimientos, drained
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 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. Yield: 8-10 servings.