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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.
  • Total Time
    Prep: 35 min. + chilling Bake: 1 hour
  • Makes
    4 casseroles (12 servings each)

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 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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Reviews

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  • romiedomie
    Feb 5, 2013

    No comment left

  • tjcooksforz
    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.

  • mydnyte
    Nov 16, 2009

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

  • MotherGeer
    Nov 15, 2009

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

  • JEANE333
    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!

  • otis070404
    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!

  • RealLiveWoman
    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.

  • denniss
    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.................

  • Colly
    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...

  • shirley55
    Nov 13, 2009

    No comment left