Potluck Chicken Casserole
Originally published as Potluck Chicken Casserole in Taste of Home October/November 1996, p37 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
Originally published as Potluck Chicken Casserole in Taste of Home October/November 1996, p37 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
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1 cup frozen peas thawed
- 1 cup celery chopped
- 2 garlic cloves minced
- 2 teaspoons lemon juice
- 3/4 cup mayonnaise
- 4 cups cooked chicken cubed
- 1/2 cup fresh mushrooms chopped
- 3 tablespoons onion finely chopped
- 4 tablespoons butter divided
- 1-1/4 cups milk
- 3 cups long grain rice cooked
- 2 oz diced pimientos drained
- 3/4 cup cornflakes coarsely crushed
- Carbohydrate 66.0839623200466 g
- Cholesterol 143.349062513198 mg
- Fat 39.7135170259475 g
- Fiber 2.80933151899655 g
- Protein 38.7170620480694 g
- Saturated Fat 17.1085039116077 g
- Serving Size 1 1 - (412g)
- Sodium 574.617664481763 mg
- Sugar 63.27463080105 g
- Trans Fat 8.7626240856221 g
- Calories 778 calories
Step-by-step
- 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.
Ingredient measurements rarely convey the chemical transformations occurring inside a baking dish. While the recipe lists standard components like flour, butter, and milk, the method relies entirely on starch gelatinization to support the heavy additions of poultry, rice, and vegetables without separating in the oven. Building this foundation requires cooking the flour and fat mixture briefly to eliminate raw starchy flavors before introducing cold dairy gradually. Whisking continuously prevents lumps from forming as the proteins in the milk coagulate and the starches swell at a boil.
The Mechanics of the Béchamel Base
Creating a stable sauce involves precise temperature control. When adding the milk to the sautéed mushrooms, onions, and flour paste, maintain medium heat and stir constantly until the liquid reaches a full boil. The mixture must bubble for a full two minutes to activate the thickening properties of the flour fully; undercooking this stage results in a thin sauce that releases excess moisture during baking. Removing the saucepan from the heat before whisking in the mayonnaise is crucial. High heat causes mayonnaise to break, separating the oil from the emulsified eggs and creating an oily texture instead of a uniform, glossy binder.
Achieving Textural Contrast
Casseroles often suffer from textural uniformity, turning soft throughout during long baking times. This recipe counteracts that tendency by utilizing a distinct topping of coarsely crushed cornflakes tossed in melted butter. Spreading this cereal layer over the ungreased 13-inch by 9-inch baking dish creates a crisp barrier that protects the creamy interior beneath. Bake the dish uncovered at 350 degrees Fahrenheit for 30 to 35 minutes, watching for the edges to bubble vigorously and the cereal topping to turn golden brown. Substituting the poultry with cooked turkey works well due to similar protein structures, though high-moisture vegetables like zucchini require pre-cooking and draining to prevent the sauce from thinning out.
