Potluck Chicken Casserole

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.                  

Potluck Chicken Casserole

     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"