chicken church casserole

chicken church casserole
chicken church casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

45

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

45

servings

Ingredients

  • 20 cups cubed cooked chicken

  • 1 (2 pound) package elbow macaroni, cooked and drained

  • 6 (6 ounce) jars sliced mushrooms, drained

  • 2 (4 ounce) jars diced pimentos, drained

  • 2 large green bell peppers, chopped

  • 2 large onions, chopped

  • 4 cans condensed cream of celery soup, undiluted

  • 4 cans cream of mushroom soup, undiluted

  • 2 pounds process American cheese, cubed

  • 1 1/3 cups milk

  • 4 teaspoons dried basil

  • 2 teaspoons lemon-pepper seasoning

  • 2 cups crushed corn flakes

  • 1/4 cup butter or margarine, melted

Directions

Combine chicken, macaroni, mushrooms, pimentos, peppers and onions. In a large bowl, combine soups, cheese, milk, basil and lemon pepper; add to chicken mixture. Pour about 12 cups each of four greased 13 x 9-inch baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine corn flakes and butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15 to 20 minutes longer or until bubbly. Yields 45 to 50 (1 cup) servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: