Chicken Church Casserole Recipe

Chicken Church Casserole Recipe

  • 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
  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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