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Recipe Source: cdkitchen.com
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Chicken Church Casserole
Category: Cooking For A Crowd
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Serves/Makes: 50
Ready in: > 5 hrs
- 20 cups cubed cooked chicken
- 1 package (2 pound size) elbow macaroni, cooked and drained
- 6 jars (6 ounce size) sliced mushrooms, drained
- 2 jars (4 ounce size) diced pimientos, drained
- 2 large green bell peppers, chopped
- 2 large onions, chopped
- 4 cans (10.75 ounce size) condensed cream of celery soup, undiluted
- 4 cans (10.75 ounce size) condensed cream of mushroom soup, undiluted
- 2 pounds processed American cheese product, cubed
- 1 1/3 cup milk
- 4 teaspoons dried basil
- 2 teaspoons lemon-pepper seasoning
- 2 cups crushed cornflakes
- 1/4 cup butter or margarine, melted
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 greased 13-in. x 9-in. x 2 in. baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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