Chicken Church Casserole

by Charlotte Pizio

Prep time: 0:45 Overall time: 1 day

Servings: 50 servings

INGREDIENTS

20 cups cubed chicken, cooked
1 pkg. (2 lb.) elbow macaroni, cooked and drained
6 cans (6 oz. each) sliced mushrooms, drained
2 cans (4 oz. each) pimientos, drained
2 lg. green pepper, chopped
2 lg. onions, chopped
4 cans (10-3/4 oz. each) cream of celery soup
4 cans (10-3/4 oz. each) cream of mushroom
2 lb. American cheese, cubed
1-1/3 cups milk
4 tsp. dried basil
2 tsp. lemon pepper
2 cups crushed cornflakes
1/4 cup butter, melted

INSTRUCTIONS

Combine the chicken, macaroni, mushrooms, pimientos, peppers and onions. In a large bowl, combine soups, cheese, milk, basil and lemon pepper; add to chicken mixture. Pour about 12 cups each into four 13x9x2-inch greased baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine corn flakes and butter; sprinkle over casseroles. Cover and bake at 350°F for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.

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Tagged: casseroles, chickencasserole add tags

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