Taste of Home
Potluck Chicken Casserole
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 10 servings.
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
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1/2 cup chopped fresh mushrooms
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3 tablespoons finely chopped onion
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4 tablespoons butter, divided
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2 garlic cloves, minced
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3 tablespoons all-purpose flour
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1-1/4 cups milk
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3/4 cup mayonnaise
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4 cups cubed cooked chicken
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3 cups cooked long grain rice
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1 cup chopped celery
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1 cup frozen peas, thawed
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1 jar (2 ounces) diced pimientos, drained
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2 teaspoons lemon juice
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1 teaspoon salt
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1/2 teaspoon pepper
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3/4 cup coarsely crushed cornflakes
Directions
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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.
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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.
Nutrition Facts
1 each: 397 calories, 23g fat (6g saturated fat), 72mg cholesterol, 512mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 20g protein.
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