MAMA'S POTLUCK CHICKEN CASSEROLE
Taste of Home magazine. We altered it along the way to suit our tastes. Mom loved making this for me when I'd come home during college breaks knowing I loved it so much. My only complaint? It always felt like it took too long - I never wanted to wait for it! Mama, this one's for you.
Prep Time: 25 Minutes
Bake Time: 30 Minutes
1/2 cup chopped fresh mushrooms (Mom omitted the mushrooms, but I like 'em)
3 tablespoons finely chopped onion
2 garlic cloves, minced
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1 1/4 cups milk (skim works fine)
3/4 cup mayonnaise
4 cups cubed cooked chicken
3 cups cooked long-grain rice
1 cup frozen peas, thawed
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 c grated cheddar cheese
3/4 cup coarsely crushed cornflakes
1. Preheat oven to 350 degrees.
2. In a saucepan over medium heat, saute mushrooms, onion and garlic in three tablespoons butter until tender. Stir in flour until thoroughly combined. Gradually add milk; bring to a boil. Cook and stir for two minutes or until thickened and bubbly.
3. Remove from the heat; stir in mayonnaise until smooth. Add chicken, rice, peas, lemon juice, salt and pepper, 3/4 c cheese; mix well. Spoon into an ungreased 13-in. x 9-in. x 2-in. baking dish. Melt remaining butter; toss with cornflakes and remaining 1/4 c cheese. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
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