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Chicken Church Casserole

Chicken Church Casserole is a stick-to-your-ribs dish that's a favorite at church luncheons, reports Charlotte Pizio of Bryn Mawr, Pennsylvania.

45-50 ServingsPrep: 35 min. + chilling Bake: 1 hour

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

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

2 of 2

Chicken Church Casserole (continued)

Directions (continued)

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).

Nutrition Facts: 1 cup equals 271 calories, 11 g fat (5 g saturated fat), 65 mg cholesterol, 423 mg sodium, 20 g carbohydrate, 1 g fiber, 23 g protein.