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“I found this in Taste of Home Magazine. Made it for a family dinner and everyone had second helpings. Very tasty with a little of everything in it.”
1hr 5mins

Ingredients Nutrition


  1. In a saucepan over medium heat, saute mushrooms, onion and garlic in three tablespoons of butter until tender.
  2. Stir in flour until thoroughly combined.
  3. Gradually add milk; bring to a boil.
  4. Cook and stir for two miutes or until thickened and bubbly.
  5. Remove from the heat; stir in mayonnaise until smooth.
  6. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well.
  7. Spoon into an ungreased 13x9 inch baking dish sprayed with pam.
  8. Melt remaining butter; toss with cornflakes. Sprinkle over casserole.
  9. Bake uncovered, at 350 degrees for 30-35 minutes or until bubbly.

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