Recipe for Chicken Church Casserole

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Yield:

50 servings

Ingredients:

Amount	Ingredient
20 cup	Cooked chicken, cubed
1 x	2 pound package elbow macaroni, cooked and drained
6 can	6oz each mushrooms, sliced and drained
2 can	4oz each pimientos, drained
2 lrg	Green pepper, chopped
2 lrg	Onion, chopped
4 can	10 3/4oz each cream of celery soup, undiluted
4 can	10 3/4oz each cream of mushroom, undiluted
2 lb	American cheese, cubed
1/3 cup	Milk
4 tsp	Dried basil
2 tsp	Lemon pepper
2 cup	Crushed cornflakes

Instructions:

Instructions: 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 13x9x2 inch greased baking pans. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over casseroles. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.

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