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Chicken Church Casserole

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."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 45 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

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.
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 minute longer or until bubbly.