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Chicken Church Casserole

TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour YIELD: 4 casseroles (12 servings each).
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.

Nutrition Facts

1 cup: 271 calories, 11g fat (5g saturated fat), 65mg cholesterol, 423mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 23g protein.

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