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Potluck Chicken Casserole (11-14-2017)

Mom's Tips

November 14th, 2017 by Jim Field

  • 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 oz.) diced pimentos, drained
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup coarsely crushed corn flakes
  1.  In a saucepan, saute mushrooms and onion in 3 tablespoons butter until tender.  Add garlic; cook one minute longer.  Stir in flour until blended.  Gradually add milk; bring to a boil.  Cook and stir for two minutes or until thickened and bubbly.  Remove from heat; stir in mayonnaise until smooth.  Add the chicken, rice, celery, peas, pimentos, lemon juice, salt and pepper.
  2.   Transfer to an ungreased 13″ x 9″ baking dish.  Melt the remaining butter; toss with corn flakes.  Sprinkle over top.  Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.