Ingredients:

1/2 cup chopped fresh mushrooms

3 tablespoons finely chopped onion

4 tablespoons butter, divided

2 garlic cloves, minced

3 tablespoons all-purpose flour

1-1/4 cups milk

3/4 cup mayonnaise

4 cups cubed cooked chicken

3 cups cooked long grain rice

1 cup chopped celery

1 cup frozen peas, thawed

1 jar (2 ounces) diced pimientos, drained

2 teaspoons lemon juice

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup coarsely crushed cornflakes

Directions:

1. In a large saucepan, sauté mushrooms and onion in 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth. Add the chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.

2. Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Bon Appetit!