I found this in Taste of Home Magazine. Made it for a family dinner and everyone had second helpings. This casserole is very tasty with a little of everything in it.

plchixcass

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 (coarsely crushed)

INSTRUCTIONS 

In a saucepan over medium heat, sauté 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 minutes 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 13×9 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.