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Chicken Church Casserole

SUBMITTED BY: Charlotte Pizio

"Chicken Church Casserole is a stick-to-your-ribs dish that's a favorite at church luncheons, reports Charlotte Pizio of Bryn Mawr, Pennsylvania."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 20 cups cubed, cooked chicken
  • 2 pounds elbow macaroni, cooked, drained
  • 6 (6 ounce) jars sliced mushrooms, drained
  • 2 (4 ounce) jars diced pimiento, drained
  • 2 large green bell peppers, chopped
  • 2 large onions, chopped
  • 4 (10.75 ounce) cans condensed cream of celery soup, undiluted
  • 4 (10.75 ounce) cans 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

DIRECTIONS

  1. In several large bowls, combine the chicken, macaroni, mushrooms, pimientos, peppers and onions. In a several other large bowls, combine the soups, cheese, milk, basil and lemon pepper; add to chicken mixture.
  2. 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.
  3. Combine cornflakes and butter; sprinkle over the casseroles. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15-20 minute longer or until bubbly.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2007 by Emma
This was pretty good. My only major changes was chicken instead of celery soup (not a celery... MORE


 
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