Time
prep 0:45
total 1 day
Ingredients
| 20 cups | cubed chicken, cooked | | 1 pkg. (2 lbs.) | elbow macaroni, cooked and drained | | 6 cans (6 oz. each) | sliced mushrooms, drained | | 2 cans (4 oz. each) | pimientos, drained | | 2 | lg. green pepper, chopped | | 2 | lg. onions, chopped | | 4 cans (10-3/4 oz. each) | cream of celery soup | | 4 cans (10-3/4 oz. each) | cream of mushroom | | 2 lbs. | American cheese, cubed | | 1-1/3 cup | milk | | 1-1/3 tbsp. | dried basil | | 2 tsp. | lemon pepper | | 2 cups | crushed cornflakes | | 1/4 cup | butter, melted |
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Instructions
Combine the chicken, macaroni, mushrooms, pimientos, peppers and onions. In a large bowl, combine soups, cheese, milk, basil and lemon pepper; add to chicken mixture. Pour about 12 cups each into four 13x9x2-inch greased baking pans. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine corn flakes and butter; sprinkle over casseroles. Cover and bake at 350°F for 45 minutes. Uncover and bake 15-20 minutes longer or until bubbly.
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