Ingredients
1/2 cup chopped fresh mushrooms3 tablespoons finely chopped onion4 tablespoons butter, divided2 garlic cloves, minced3 tablespoons all-purpose flour1-1/4 cups milk3/4 cup mayonnaise4 cups cubed cooked chicken3 cups cooked long grain rice1 cup chopped celery1 cup frozen peas, thawed1 jar (2 ounces) diced pimientos, drained2 teaspoons lemon juice1 teaspoon salt1/2 teaspoon pepper3/4 cup coarsely crushed cornflakes
Preparation
In a large saucepan, saute mushrooms and onion in 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth. Add the chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.
Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
