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.
|