With some of the leftovers from our awesome Rotisserie chicken deal, I made this casserole and it turned out super yummy! I was very excited about it, because it didn't use a cream of something soup and it was pretty simple to put together. I hope you give it a try!
1 small onion, finely chopped
1/4 cup chopped fresh mushrooms, optional
2 tblsp. butter
1 tsp. minced garlic
1 tblsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup milk
6 tblsp. mayonnaise
2 cups cubed, cooked chicken
1 & 1/2 cups cooked, long grain rice (instant or not, it doesn't matter)
1/2 cup celery, finely chopped
1/2 cup frozen peas
1 tsp. lemon juice
3/4 cup crushed cornflakes
1 tblsp. melted butter
In a large bowl, combine chicken, rice, celery, peas and lemon juice; set aside.
In a small saucepan, saute the onion and mushrooms in butter until onions are tender. Add garlic and stir. Add cornstarch, salt and pepper and whisk until smooth. Slowly pour in milk. Bring to a boil, stirring constantly, and cook until thickened. Remove from heat and stir in mayonnaise. Pour over chicken mixture and mix well. Transfer to a greased baking dish. In a small bowl, combine cornflakes and butter. Sprinkle over casserole. Bake at 350 degrees for 30-40 minutes or until bubbly around the edges and hot through. Serve!!
Need a side with that?
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