1/2 c chopped fresh mushrooms
3 tbsp finely chopped onion
2 cloves garlic — minced
4 tbsp butter or margarine — divided
3 tbsp all-purpose flour
1 1/4 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 2 oz jar diced pimientos — drained
2 tsp lemon juice
1 tsp salt
1/2 tsp pepper
3/4 c coarsely crushed cornflakes
In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 tablespoons 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 heat; stir in mayonnaise until smooth. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mixwell. Spoon into an ungreased 12x9x2=inch baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over casserole. Bake, uncovered, at 350 for 30-35 minutes or until bubbly.