Post by chief_cook2 on Dec 29, 2002 17:19:51 GMT -6
20 C. cubed cooked chicken
1 (2 lb.) pkg. elbow macaroni, cooked and drained
6 (6 oz.) jars sliced mushrooms, drained
2 (4 oz.) jars diced pimentos, drained
2 large green bell peppers, chopped
2 large onions, chopped
4 cans condensed cream of celery soup, undiluted
4 cans cream of mushroom soup, undiluted
2 lb. process American cheese, cubed
1 1/3 C. milk
4 tsp. dried basil
2 tsp. lemon-pepper seasoning
2 C. crushed corn flakes
1/4 C. butter or margarine, melted
Combine chicken, macaroni, mushrooms, pimentos, peppers and onions. In a large bowl, combine soups, cheese, milk, basil and lemon pepper; add to chicken mixture. Pour about 12 cups each of four greased 13 x 9-inch baking pans. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Combine corn flakes and butter; sprinkle over the casseroles. Cover and bake at 350ºF for 45 minutes. Uncover and bake 15 to 20 minutes longer or until bubbly. Yields 45 to 50 (1 cup) servings.