Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
1/2 cup chopped fresh mushrooms
3 Tablespoons finely chopped onions
2 garlic cloves, minced
4 Tablespoons butter, diveded
3 Tablespoons flour
1 1/4 cup mik
3/4 cup moyonaise
4 cups cubed cooked chicken
3 cups cooked long grain rice
2 celery ribs, chopped
1 cup frozen peas, thawed
1 jar diced pimentos ( 2 oz) drained
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup coarsely crushed corn flakes
Directions:
In a large saucepan, saute mushrooms, onion and garlic in 3 tablespoons butter until tender. Stir in flour until well blended. Gradually add milk, bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in mayonaise. Add the chicken, rice, celery, peas, pimentos, lemon juice, salt and pepper; mix well. Transfer to an ungreased 13×9 inch x 2 inch baking pan. Melt remaining butter; toss with cornflake crumbs. Sprinkle over top.
Bake, uncovered, at 350 for 30-35 minutes or until bubbly.