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Potluck Chicken Casserole

 Potluck Chicken Casserole
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
8-10 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1/2 cup chopped fresh mushrooms
  • 3 tablespoons finely chopped onion
  • 4 tablespoons butter, divided
  • 2 garlic cloves, minced
  • 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 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.
  • Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining

2 of 2

Potluck Chicken Casserole (continued)

Directions (continued)

  • butter; toss with cornflakes. Sprinkle over top. Bake, uncovered, at
  • 350° for 30-35 minutes or until bubbly. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 each) equals 397 calories, 23 g fat (6 g saturated fat), 72 mg cholesterol, 512 mg sodium, 25 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.