Ingredients
- 2 garlic (cloves minced)
- 2 pimientos (diced drained)
- 550 gr cubed chicken (cooked)
- 350 gr long rice (cooked grain)
- 300 ml milk
- 200 gr peas (frozen thawed)
- 180 ml mayonnaise
- 120 gr coarsely cornflakes (crushed)
- 100 gr celery (chopped)
- 55 gr butter
- 45 gr mushrooms (chopped fresh)
- 24 gr all purpose flour
- 22 gr onion (finely chopped)
- 10 ml lemon juice
- 3 gr salt
- 1 gr pepper
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 180ºC or 30-35 minutes or until bubbly.
