Potluck Chicken Casserole

I made this casserole at work today. I was actually surprised how tasty it was. I'm not a fan of casserole's but I will definitely make this again. Instead of corn flakes on top, I used Ritz cracker crumbs.

Potluck Chicken Casserole Recipe

Photo by: Taste of Home

• Prep: 25 min. Bake: 30 min.
• 8-10 servings
  

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 large saucepan, saute the mushrooms, onion and garlic in 3 tablespoons butter until tender. 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; mix well. 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.

Nutrition 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.

Potluck Chicken Casserole published in Taste of Home October/November 1996, p37