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Chicken Casserole, ( 50 )

Source of Recipe

from chiefcook
Chicken Casserole, ( 50 )

20 cups cubed cooked chicken
2 pounds elbow macaroni, cooked al dente, drained
6, 6 ounce jars sliced mushrooms, drained
2, 4 ounce jars diced pimentos, drained
2 large chopped sweet green bell peppers
2 large chopped onions
4, 10 3/4 ounce cans cream of celery soup, undiluted
4, 10 3/4 ounce cans cream of chicken soup, undiluted
2 pounds processed American cheese, cut in cubes
1 1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon-pepper seasoning
2 cups crushed corn flakes
1/4 cup melted butter

Grease 4, 13x9x2 inch baking pans.
In a really large bowl, combine chicken, macaroni, mushrooms,
pimentos, peppers and onions. Set aside.
In another, large bowl, combine soups, cheese, milk, basil and
lemon pepper. Add to the chicken mixture.
Pour about 12 cups of mixture into each baking pan. Cover and
refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Combine corn flakes and butter and sprinkle over the casseroles.
Cover and bake at 350 degrees F. for 45 minutes. Uncover, and
bake 15 to 20 minutes longer or until bubbly.
Makes 45/50, 1 cup servings.