Recipe By : Taste of Home Oct/Nov '96
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c chopped fresh mushrooms
3 tbsp finely chopped onion
2 cloves garlic -- minced
4 tbsp butter or margarine -- divided
3 tbsp all-purpose flour
1 1/4 c milk
3/4 c mayonnaise
4 c cubed cooked chicken
3 c cooked long grain rice
1 c chopped celery
1 c frozen peas -- thawed
1 2 oz jar diced pimientos -- drained
2 tsp lemon juice
1 tsp salt
1/2 tsp pepper
3/4 c coarsely crushed cornflakes
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 heat; stir in
mayonnaise until smooth. Add chicken, rice, celery, peas, pimientos,
lemon juice, salt and pepper; mixwell. Spoon into an ungreased
12x9x2=inch baking dish. Melt remaining butter; toss with cornflakes.
Sprinkle over casserole. Bake, uncovered, at 350 for 30-35 minutes or
until bubbly.
