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Ingredients Jump to Instructions ↓

  1. 20 cups cubed cooked chicken

  2. 1 package (2 pounds) elbow macaroni, cooked and drained

  3. 6 jars (6 ounces each ) sliced mushrooms, drained

  4. 2 jars (4 ounces each ) diced pimientos, drained

  5. 2 large onions, chopped

  6. 2 large green peppers, chopped

  7. 4 cans (10-3/4 ounces each ) condensed cream of celery soup, undiluted

  8. 4 cans (10-3/4 ounces each ) condensed cream of mushroom soup, undiluted

  9. 2 pounds process cheese (Velveeta), cubed

  10. 1-1/3 cups milk

  11. 4 teaspoons dried basil

  12. 2 teaspoons lemon-pepper seasoning

  13. 2 cups crushed cornflakes

  14. 1/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. 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.

  2. Place about 12 cups mixture in each of four greased 13-in. x 9-in. baking dishes. Cover and refrigerate overnight.

  3. 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).

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