Potluck Chicken Casserole

• 1/2 cup mushrooms chopped fresh
• 3 tablespoons onions finely chopped
• 2 cloves garlic minced
• 4 tablespoons butter or margarine, divided
• 3 tablespoons flour, all-purpose
• 1 1/4 cups milk
• 3/4 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
• 1/2 teaspoon black pepper
• 3/4 cup corn flakes coarsely crushed

1. In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 tablespoons butter until tender.
2. Stir in flour until thoroughly combined.
3. Gradually add milk; bring to a boil.
4. Cook and stir for 2 minutes or until thickened and bubbly.
5. Remove from heat; stir in mayonnaise until smooth.
6. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mixwell.
7. Spoon into an ungreased 12x9x2=inch baking dish.
8. Melt remaining butter; toss with cornflakes.
9. Sprinkle over casserole.
10. Bake, uncovered, at 350F (180C) F for 30 to 35 minutes or until bubbly.

mushrooms, onions, garlic, butter, flour, milk, mayonnaise, chicken, long grain rice, celery, green peas, pimentos, lemon juice, salt, black pepper, corn flakes coarsely

Taken from recipeland.com/recipe/v/potluck-chicken-casserole-42215 (may not work)