50+ Friends Club Cookbook -- Cooking For a Crowd -- Chicken Church Casserole

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Chicken Church Casserole

From the Kitchen of: Sylvia
Source: Taste of Home - Oct/Nov '97

20	C	Cubed cooked chicken
1	pkg (2 lbs)	Elbow macaroni, cooked and drained
6	jars (6 oz ea)	Sliced mushrooms, drained
2	jars (4 oz ea)	Diced pimientos, drained
2	lg	Green peppers, chopped
2	lg	Onions, chopped
4	cans (10-3/4 oz ea)	Condensed cream of celery soup, undiluted
4	cans (10-3/4 oz ea)	Condensed cream of mushroom soup, undiluted
2	lbs	Process American cheese, cubed
1-1/3	C	Milk
4	tsp	Dried basil
2	tsp	Lemon-pepper seasoning
2	C	Crushed cornflakes
1/4	C	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° for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.
Yield: 45-50 servings (about 1 cup each).