Back to Chicken Church Casserole

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Chicken Church Casserole Recipe

Chicken Church Casserole Recipe

Chicken Church Casserole is a stick-to-your-ribs dish that's a favorite at church luncheons, reports Charlotte Pizio of Bryn Mawr, Pennsylvania.
TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour YIELD:45-50 servings

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).

Nutritional Facts

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

Reviews for Chicken Church Casserole

Sort By :
MY REVIEW
tjcooksforz User ID: 4477083 20783
Reviewed Sep. 20, 2010

"Fantastic recipe! I certainly would not consider this to be a heart attack on a plate either. Definitely comfort food on a cool evening. Try it and live a little, you will be glad you did."

MY REVIEW
mydnyte User ID: 3382757 20782
Reviewed Nov. 16, 2009

"haven't tired it yet, would like to know if anyone has substituted velveeta cheese with real cheese"

MY REVIEW
MotherGeer User ID: 1401446 24450
Reviewed Nov. 15, 2009

"I don't think 2 lbs. Velveeta is very much when divided it into 48 servings."

MY REVIEW
JEANE333 User ID: 1817003 48918
Reviewed Nov. 13, 2009

"In response to Otis and Denniss: Yes, I did reduce this reciped by dividing it by 4. This would serve approx. 12. Ingredients are 5 cups chicken, 1/2 lb. macaroni, 9 oz. mushrooms, 2 oz. pimientos, 1/2 onion, 1/2 green pepper, 1 can celery soup, 1 can mushroom soup, 1/2 lb. Velveeta, 1/3 cup milk, 1 tsp. basil, 1/4 tsp. lemon-pepper seasoning, 1/2 cup corn flakes, 1 Tbsp. butter. This makes an easy, delicious and satisfying dinner for everyone. Attention, Denniss: The reduced amount of cheese for just 12 servings is certainly acceptable for a nutritious meal since it's less than 1 oz per serving. I don't think you noticed that the original 2 lb of Velveeta was to serve 45 - 50. Enjoy!"

MY REVIEW
otis070404 User ID: 2404024 24447
Reviewed Nov. 13, 2009

"Has anyone reduced this to a family size portion? I would love to make it but not for 45 to 50 people. Thanks!"

MY REVIEW
RealLiveWoman User ID: 1697833 44299
Reviewed Nov. 13, 2009

"I would substitute fat free milk and fat free soup. That would make it somewhat healthier but that 2 lbs. of Velveeta, well, not very good for the coronaries."

MY REVIEW
denniss User ID: 4125448 21715
Reviewed Nov. 13, 2009

"FOR GOSH SAKES-------HOW CAN ANYONE IN THEIR RIGHT MIND RATE THIS AS "healthy," THIS IS A HEART ATTACK ON A PLATE................."

MY REVIEW
Colly User ID: 2401726 77838
Reviewed Nov. 13, 2009

"This is great for the senior crowd I live with here in St. James Senior apartments. I cut recipe in 1/2 and works out great..."

Loading Image