Potluck Chicken Casserole
Yield
4 servingsPrep
20 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
mushrooms
chopped fresh |
* |
3 | tablespoons |
onions
finely chopped |
|
2 | cloves |
garlic
minced |
|
4 | tablespoons |
butter
or margarine, divided |
|
3 | tablespoons |
all-purpose flour
|
|
1 ¼ | cups |
milk
|
|
¾ | cup |
mayonnaise
|
|
4 | cups |
chicken
cooked, cubed |
|
3 | cups |
long grain rice
cooked |
|
1 | cup |
celery
chopped |
|
1 | cup |
green peas
frozen, thawed |
|
2 | ounces |
pimentos
diced, drained |
|
2 | teaspoons |
lemon juice
|
|
1 | teaspoon |
salt
|
|
½ | teaspoon |
black pepper
|
|
¾ | cup |
corn flakes
coarsely crushed |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
mushrooms
chopped fresh |
* |
45 | ml |
onions
finely chopped |
|
2 | cloves |
garlic
minced |
|
6E+1 | ml |
butter
or margarine, divided |
|
45 | ml |
all-purpose flour
|
|
296 | ml |
milk
|
|
177 | ml |
mayonnaise
|
|
946 | ml |
chicken
cooked, cubed |
|
7.1E+2 | ml |
long grain rice
cooked |
|
237 | ml |
celery
chopped |
|
237 | ml |
green peas
frozen, thawed |
|
57.8 | ml/g |
pimentos
diced, drained |
|
1E+1 | ml |
lemon juice
|
|
5 | ml |
salt
|
|
2.5 | ml |
black pepper
|
|
177 | ml |
corn flakes
coarsely crushed |
Directions
In a saucepan over medium heat, sauté 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℉ (180℃) F for 30 to 35 minutes or until bubbly.