Served as main course. Non-vegetarian dish.

1/2 cup chopped fresh Mushrooms

3 Tablespoon finely chopped Onion

2 Cloves Garlic, minced

4 Tablespoon Butter or Margarine, divided

3 Tablespoon All-purpose Flour

1 1/4 cup Milk

3/4 cup Mayonnaise

4 cup cubed cooked Chicken

3 cup cooked long grain Rice

1 cup chopped Celery

1 cup frozen Peas, thawed

1 (2 oz) jar diced Pimientos, drained

2 teaspoon Lemon Juice

1 teaspoon Salt

1/2 teaspoon Pepper

3/4 cup 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; mix well. 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.

Serves: 8

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