Friday, November 13, 2009


Chicken Church Casserole Recipe

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


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. Yield: 4 casseroles (12 servings each). This recipe is from Taste of Home recipes, and it is a hit at all church functions.


Jennifer said...

Yum..that looks great:)

KKJD1 said...

Oh what a delish dish! Thanks for coming by my blog! Hope you are doing well! Blessings,Karen

Paula said...

Hi Barbara!
Thanks for stopping by my blog! Sweet people like you made my giveaway such a success and I'm so looking forward to another in December! This chicken dish looks so heartwarming good, I've printed it and will be giving it a try soon:)
have a great day!

Grammy Blick said...

That does sound delicious, but I'll have to cut it down. Hmmm, maybe for a couple of times a year four would be a good idea, though. If I do four, I'll let you know!