 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 45 |
|
Chicken Church Casserole is a stick-to-your-ribs dish that's a favorite at church luncheons, reports Charlotte Pizio of Bryn Mawr, Pennsylvania. 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 |
Directions:
1. 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. Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight.
3. 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. Yield: 4 casseroles (12 servings each).
|
|