Potluck Chicken Casserole - cooking recipe

Ingredients

1/2 cup fresh mushrooms (chopped)
3 tablespoons onions (finely chopped)
2 garlic cloves (minced)
4 tablespoons butter (divided)
3 tablespoons all-purpose flour
1 1/4 cups milk
3/4 cup mayonnaise
4 cups cooked chicken (cubed)
3 cups long grain rice (cooked)
1 cup celery (chopped)
1 cup frozen peas (thawed)
2 ounces pimientos (drained)
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup corn flakes (coarsley crushed)

Preparation

In a saucepan over medium heat, saute mushrooms, onion and garlic in three tablespoons of butter until tender.
Stir in flour until thoroughly combined.
Gradually add milk; bring to a boil.
Cook and stir for two miutes 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 13x9 inch baking dish sprayed with pam.
Melt remaining butter; toss with cornflakes. Sprinkle over casserole.
Bake uncovered, at 350 degrees for 30-35 minutes or until bubbly.