Name: Chicken Church Casserole
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: 20 cups cubed cooked chicken -; 1 package (2 pounds) elbow macaroni, cooked and drained -; 6 jars (6 ounces each) sliced mushrooms, drained -; 2 jars (4 ounces each) diced pimientos, drained -; 2 large onions, chopped -; 2 large green peppers, chopped -; 4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted -; 4 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -; 2 pounds process cheese (Velveeta), cubed -; 1-1/3 cups milk -; 4 teaspoons dried basil -; 2 teaspoons lemon-pepper seasoning -; 2 cups crushed cornflakes -; 1/4 cup butter, melted -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Church Casserole

1. 20 cups cubed cooked chicken -

2. 1 package (2 pounds) elbow macaroni, cooked and drained -

3. 6 jars (6 ounces each) sliced mushrooms, drained -

4. 2 jars (4 ounces each) diced pimientos, drained -

5. 2 large onions, chopped -

6. 2 large green peppers, chopped -

7. 4 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted -

8. 4 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -

9. 2 pounds process cheese (Velveeta), cubed -

10. 1-1/3 cups milk -

11. 4 teaspoons dried basil -

12. 2 teaspoons lemon-pepper seasoning -

13. 2 cups crushed cornflakes -

14. 1/4 cup butter, melted -

How to cook deliciously - Chicken Church Casserole

1. Stage

In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, onions and peppers. In another large bowl, combine the soups, cheese, milk, basil and lemon-pepper; add to chicken mixture.

2. Stage

Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight.

3. Stage

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.