1/2 c. chopped fresh mushrooms
3 T. finely chopped onion
2 garlic cloves, minced
4 T. butter or margarine, divided
3 T. all-purpose flour
1-1/2 c. milk
3/4 c. mayonnaise
4 c. cubed cooked chicken
3 c. cooked long grain rice
1 c. chopped celery
1 c. frozen peas, thawed
1 jar (2 oz.) diced pimientos, drained
2 tsp. lemon juice
1 tsp salt
1/2 tsp. pepper
3/4 c. coarsely crushed cornflakes or plain potato chips
Preheat oven to 350º. Bake in a 9"x13" baking dish.
In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 T. butter until tender.
Stir in flour until thoroughly combined.
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 chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well.
Spoon into an ungreased 9"x13" baking dish.
Melt remaining butter; toss with cornflakes; sprinkle over casserole.
Bake uncovered, in a350º oven for 30-35 minutes or until bubbly.