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Potluck Chicken Casserole

Folks go back for seconds of this meal-in-one casserole with its down-home flavor, rich sauce and golden topping. I always bring home an empty dish. —Ruth Andrewson, Leavenworth, Washington
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    10 servings


  • 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


  • In a large saucepan, saute 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.
  • 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.
Nutrition Facts
1 each: 397 calories, 23g fat (6g saturated fat), 72mg cholesterol, 512mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 20g protein.

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  • Melissa
    Jul 2, 2017

    Love this! I always make more sauce!

  • 2124arizona
    Jun 25, 2017

    This is perfect for potlucks.

  • delowenstein
    Mar 5, 2015

    I prepared this recipe and I did make adjustments to it-I used less chicken-about 2 cups,a 1 lb. 2-oz. can of Progresso Creamy Mushroom soup, 2 Tbsp. mayonnaise, 1/2 medium chopped onion, 2 minced garlic cloves. I'd omitted the flour and milk since the cream of mushroomsoup already had thickening! I used 1 cup frozen mixed vegetables, about 1-1/2 to 2 cups cooked sliced baby carrots, 2 tsp. lemon juice, and kept the amount of salt and pepper as is.I used 1/2 package of stuffing mix with 1/2 the water and 2 Tbsp. butter or margarine.After preparing the stuffing, I topped the casserole with it. I also used 1-1/2 to 1-3/4 qt.casserole, lightly greased. I baked at 350o F. for 40 to 45 minutes. I left the rice, celery and pimientos out, plus the peas! I'm rating this recipe as a 5 now! (I'd been asked by my Mom to prepare a meal and so I thought that I'd use up our leftover chicken and cooked baby carrots, then improvise on this recipe! My Mom & I had this tonight for a late supper and my Mom said that it was very tasty & very nice! The stuffing was a nice chance from a cornflake topping!) delowenstein

  • mudcat1
    Jul 25, 2014

    this is a good recipe. i make it with miracle whip instead of mayo. also i use diced red bell peppers and but if there isn't any on hand i sub green giant nibblet corn since it has that same sort of sweetness as the red bell. not as pretty but the taste is good..suggest that you use less chicken or make a little extra sauce. using the dark meat of the chicken instead of or with the white meat will also help this dish come out more moist as well.

  • 99LuvToCoook
    Nov 2, 2013

    I wish I had read the reviews prior to making this recipe!!! I saw 4 1/2 stars and thought that rating would suffice. I think this recipe is very, very bland and totally lacks flavor. I even added one cup of shredded sharp cheddar cheese. I am very disappointed!

  • TexasCookie
    Nov 6, 2011


  • HeatherD35
    Jun 16, 2011

    Didn't really like this recipe.

  • stitchfan
    Feb 23, 2011

    I followed the recipe per ingredients with the exception of making an additional cup of rice and used red pepper chopped instead of pimentos. I also did an additional 3/4 cup of cornflakes and 2 T of butter.Delicious.

  • missgangloff
    Nov 13, 2010

    This recipe was good, but needs a little more moisture even though the rice is already cooked. :)

  • missv
    Oct 12, 2010

    I have been making this recipe since it was first published 14 years ago. Thank you Ruth for a real comfort food meal!!