chicken church casserole Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions:, melted Directions 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. Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight. 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). |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:35 ninutes |
Personal
Notes: |
Personal
Notes: this was delicious and great for dinner after church on Sunday.serves 45- 50 people
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