It’s hard to go wrong with a chicken casserole – although we thought ham would have been excellent too. If you use canned or home canned chicken as I did, this can be a pantry meal…I usually have the other ingredients on hand. I have used canned mushrooms, and couldn’t tell the difference from fresh ones in a casserole like this. I didn’t bother with the butter on the cornflakes, it’s not necessary.
We also liked this because it didn’t use any cream soup or cheese – a refreshing change. If you have folks on a gluten-free diet, use cornstarch instead of the flour, and make sure your mayonnaise is gluten-free – and leave off the topping or use gluten-free cereal.
½ Cup Mushrooms -- chopped
3 Tablespoons Onion -- finely chopped
2 Tablespoons Butter -- divided
2 Teaspoons Garlic -- minced
3 Tablespoons Flour or 2 Tablespoons Corn Starch
1 ¼ Cups Whole Milk
¾ Cup Mayonnaise
4 Cups Chicken -- cooked, cubed
3 Cups Rice -- cooked
1 Cup Celery -- chopped
1 Cup Frozen Peas -- thawed
2 Ounces Pimientos -- diced, drained
2 Teaspoons Lemon Juice
1 Teaspoon Salt
½ Teaspoon Pepper
Topping
¾ Cup Cornflakes -- coarsely crushed
1 Tablespoon Butter (optional)
Preheat oven to 350°. In a large saucepan, saute mushrooms and onion in butter until tender. Add garlic, cook 1 minutes longer. Stir in flour until blended. Gradually add milk; bring to a boil. Cook and stir 2 minutes until thickened and bubbly. Remove from heat, stir in mayonnaise until smooth. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.
Transfer to an ungreased 13 x 9" baking dish. Melt remaining butter, toss with cornflakes. Sprinkle over top. Bake uncovered, for 30-35 minutes or until bubbly.at 350°.
I cook about 1 cup converted rice and 2 cups water for 20 minutes to get about 3 cups cooked rice.
8 Servings
$ 6.24 or 78¢ per serving
"Taste of Home Casseroles and One Dish Meals"
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