Potluck Chicken Casserole

• 1/2 cup fresh mushrooms (chopped)
• 3 tablespoons onions (finely chopped)
• 2 garlic cloves (minced)
• 4 tablespoons butter (divided)
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk
• 3/4 cup mayonnaise
• 4 cups cooked chicken (cubed)
• 3 cups long grain rice (cooked)
• 1 cup celery (chopped)
• 1 cup frozen peas (thawed)
• 2 ounces pimientos (drained)
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup corn flakes (coarsley crushed)

1. In a saucepan over medium heat, saute mushrooms, onion and garlic in three tablespoons of butter until tender.
2. Stir in flour until thoroughly combined.
3. Gradually add milk; bring to a boil.
4. Cook and stir for two miutes or until thickened and bubbly.
5. Remove from the heat; stir in mayonnaise until smooth.
6. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well.
7. Spoon into an ungreased 13x9 inch baking dish sprayed with pam.
8. Melt remaining butter; toss with cornflakes. Sprinkle over casserole.
9. Bake uncovered, at 350 degrees for 30-35 minutes or until bubbly.

fresh mushrooms, onions, garlic, butter, allpurpose, milk, mayonnaise, chicken, long grain rice, celery, frozen peas, pimientos, lemon juice, salt, pepper, corn flakes

Taken from www.food.com/recipe/potluck-chicken-casserole-149608 (may not work)